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Chilaquiles Rojos with Fried Egg

Name: Chilaquiles Rojos with Fried Egg
Yield: 1 plate (about 11 oz)
Ingredients: 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 2 Roma tomatoes, halved; 1/4 white onion; 2 cloves garlic, peeled; 2 cups (480 ml) water, for simmering; 1 cup (240 ml) low-sodium vegetable broth; 1/4 tsp dried Mexican oregano; 1/2 tsp kosher salt; 1 tbsp neutral oil; 5 oz (140 g) thick tortilla chips; 3/4 cup (85 g) shredded Monterey Jack or Oaxaca cheese; 2 large eggs; 1 tbsp neutral oil; 1 pinch kosher salt; 1 handful fresh cilantro, finely chopped

Crunchy tortilla chips folded into a smoky guajillo and ancho chile sauce, covered with melted cheese and topped with a crispy fried egg and cilantro. A hearty Mexican breakfast in 35 minutes.

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