Chilaquiles are the perfect vehicle for a good salsa, and this fire roasted chili sauce has enough body and depth to coat crisp tortilla strips without turning them to mush. The dish comes together in twenty minutes and uses pantry staples plus the sauce from your shelf.

Serves 2. 25 minutes, 20 at the stove.

About 720 calories a serving, 30 g protein, 79 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 small onion into thin rings and mince 2 garlic cloves. Heat 2 tablespoons of oil in a large skillet over medium-high heat and fry 6 to 8 corn tortillas, cut into triangles, in two batches until they are golden and crisp, about 3 minutes per batch. Transfer the tortillas to a plate.
2. In the same skillet, add 1 tablespoon of oil and cook the onion until it is softened, about 4 minutes, stirring often. Add the garlic and cook for 30 seconds until fragrant.4 min
3. Pour in 1 cup of the chili pepper sauce and bring it to a simmer. Stir in the crisp tortilla triangles and toss gently until they are coated but still hold their shape, about 2 minutes. Season with salt and pepper to taste.2 min
4. Push the mixture to the sides of the skillet and crack 2 eggs into the center. Let them cook undisturbed for 3 to 4 minutes while the chilaquiles warm through, then gently scramble the eggs into the tortillas if you prefer them mixed, or serve them set on top.4 min
5. Divide the chilaquiles between two plates and crumble 2 ounces of queso fresco over the top. Serve right away.

Note Swap corn tortillas for flour ones, or use good quality tortilla chips if you prefer less hands-on time. Leftovers keep covered in the refrigerator for one day but are best fresh; reheat gently in a skillet. Serve with avocado slices, lime wedges, and fresh cilantro if you have them.