Easy Chilaquiles with Eggs Recipe

INGREDIENTS

For the Chilaquiles

2 tbsp

canola oil

large eggs

1 1/2 cups

ancho-enchilada sauce (recipe below) or your favorite canned enchilada sauce

4 cups

tortilla chips

1/4 cup

diced red onion

2 tbsp

chopped fresh cilantro

radishes, thinly sliced

Crumbled queso fresco cheese

avocado, diced or sliced

lime, cut into wedges

For the Ancho-Enchilada Sauce

2 cups

hot water

dried Ancho chiles, stemmed and deseeded

3/4

roughly chopped sweet onion

1 15 ounce can

fire-roasted tomatoes

4 cloves

garlic, smashed

1 tbsp

honey

2 1/2 tsp

kosher salt