Chilaquiles with Eggs

Instructions

1. Prepare the tortillas
   If using fresh tortillas, cut them into triangles and lightly fry in hot oil until crispy but not browned, about 2-3 minutes. Drain on paper towels. Skip this step if using store-bought tortilla chips.
2. Make the chilaquiles base
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
3. Combine chips and sauce
   Pour the salsa into the skillet with the onions and garlic. Bring to a simmer and cook for 2 minutes. Add the tortilla chips and gently fold them into the sauce until all chips are coated but not completely soggy. Reduce heat to low to keep warm.
4. Fry the eggs
   In a separate non-stick skillet, heat the remaining tablespoon of oil over medium heat. Crack the eggs into the skillet and cook to your preference (sunny-side up, over-easy, or over-medium). Season with salt and pepper.
5. Serve the chilaquiles
   Divide the chilaquiles among four plates. Top each serving with two fried eggs. Sprinkle with crumbled queso fresco, drizzle with Mexican crema, and garnish with chopped cilantro, avocado slices, and radish slices.
6. Final touches
   Serve immediately with lime wedges on the side for squeezing over the top. For an authentic experience, serve with a side of refried beans if desired.