Chilaquiles

Instructions

1. Prepare the tortilla chips
   If using fresh tortillas, heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches, fry the tortilla triangles until crispy and golden, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil. (Skip this step if using store-bought chips.)
2. Prepare the salsa mixture
   In a large saucepan, heat 1 tablespoon of oil over medium heat. Add half the sliced onion and garlic, and sauté until softened, about 3 minutes. Add the salsa and bring to a simmer. Cook for 5 minutes, stirring occasionally, to meld the flavors.
3. Combine chips and salsa
   Add the tortilla chips to the simmering salsa, gently folding them in to coat evenly. Cook for 2-3 minutes until the chips slightly soften but still maintain some texture. The chips should be coated but not soggy.
4. Cook the eggs (optional)
   If adding eggs, heat a separate non-stick skillet over medium heat. Cook eggs to your preference (sunny-side up, over-easy, or scrambled). Season with salt and pepper to taste.
5. Serve and garnish
   Divide the chilaquiles among four plates. Top each serving with an egg (if using), crumbled cheese, the remaining raw onion slices, drizzled crema, cilantro, avocado slices, and radishes. Serve immediately with refried beans on the side if desired.