Chilaquiles Rojos (Tortillas with Red Sauce and Eggs)

• 8 corn tortillas, cut into wedges
• 4 tomatoes, quartered
• 2 cloves garlic
• 2 dried guajillo chiles, seeded
• 4 eggs
• 1/4 cup crema Mexicana
• 1/4 cup queso fresco, crumbled

Instructions

1. 1

   In a pot, boil the tomatoes and guajillo chiles in water for about 10 minutes until soft.

2. 2

   Transfer the tomatoes, chiles, and garlic to a blender. Blend until smooth, adding a little cooking water if needed.

3. 3

   Simmer the sauce in a pan over low heat for 5 minutes. Season with salt.

4. 4

   In a large skillet, fry the tortilla wedges in hot oil (350°F / 175°C) until golden and crispy. Drain excess oil.

5. 5

   Pour the red sauce over the tortilla chips in the skillet and toss gently to coat. Cook for 1-2 minutes until slightly softened but not soggy.

6. 6

   In a separate pan, fry the eggs to your desired doneness.

7. 7

   Serve the chilaquiles topped with fried eggs, a drizzle of crema Mexicana, and crumbled queso fresco.