Chilaquiles Rojos (Tortillas in Tomato and Dried Chilli Sauce)

• 10 pieces Corn tortillas
• 6 tbsp Vegetable oil
• 4 medium Tomato, ripe
• 2 cloves Garlic
• 2 tsp Guajillo chili powder
• 250 ml Chicken stock, hot
• 1 tsp Fine sea salt
• 1 small Red onion
• 4 Egg
• 60 g Cotija cheese

1. Cut the corn tortillas into triangles. Thinly slice the red onion and set it aside for topping. Roughly chop the tomatoes and peel the garlic.
2. Heat 4 tbsp of the vegetable oil in a large frying pan over medium-high heat. Fry the tortilla triangles in batches for 2 to 3 minutes, turning, until lightly golden and crisp, then lift out onto a plate. Sprinkle with a pinch of the fine sea salt.
3. Tip off any crumbs, then add 1 tbsp of the vegetable oil to the pan and set over medium heat. Add the tomatoes and garlic and cook for 6 to 8 minutes, stirring, until the tomatoes collapse and the garlic softens. Scrape into a blender with the guajillo chili powder, chicken stock and the remaining fine sea salt, then blend until smooth.
4. Return the sauce to the frying pan and bring to a gentle simmer over medium heat. Add the fried tortilla triangles and toss with tongs for 1 to 2 minutes, just until coated and slightly softened but still pleasantly textured. Divide between two warm plates straight away.
5. Wipe out the pan, then heat the remaining 1 tbsp vegetable oil over medium heat. Fry the eggs for 2 to 4 minutes until the whites are set and the yolks are still runny, or cook to your liking. Top each portion of chilaquiles with two eggs, crumble over the cotija cheese, and finish with the sliced red onion.

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