Chilaquiles Rojos

Method

Tap a step when it's done.

1. 1Cut each tortilla into 6 wedges. Heat the oil in a wide skillet and fry the wedges in batches for 1-2 minutes until golden and crisp, then drain on paper towels and salt lightly. Skip this step if using store-bought chips.
2. 2Simmer the tomatoes, half onion, garlic and chiles in a small pot of boiling water for 8-10 minutes, until the tomato skins split and the chiles are soft.
3. 3Blend the vegetables with the stock and salt until smooth. Seed the chiles first if you prefer less heat.
4. 4Pour off all but 1 tbsp oil from the skillet. Add the sauce and let it bubble for 6-8 minutes until it darkens in color and thickens slightly.
5. 5Meanwhile, fry the eggs in a separate pan, keeping the yolks runny.
6. 6Turn off the heat, add the tortilla pieces to the sauce and fold gently until everything is coated. Plate immediately: you want them sauced on the outside but still slightly crisp.
7. 7Top with cheese, crema, onion rings and cilantro, add a fried egg to each plate and serve at once.