A great meal to kick-start your breakfast or brunch, these chilaquiles are a perfect blend of tortilla chips, eggs, and salsa. Add some spice to your morning with this traditional Mexican dish.
Heat salsa and broth in large saucepan over low heat. Have 3 or 4 serving plates and all ingredients ready by the stove.
Heat oil in a large nonstick skillet over medium. Carefully break the eggs into the skillet. Cook sunnyside up over medium-low just until yolk is set, about 2 minutes. Remove from heat.
Meanwhile, raise the heat under the salsa mixture to medium-high. Stir in the chips, coating all of them well with the mixture. As soon as the salsa mixture is at a boil, cover the pan, and turn off the heat. Let stand for 3 minutes (no longer).
Uncover the pot and check that the chips have softened nicely—they should be a little chewy, definitely not mushy. Spoon onto 3 or 4 warm plates. Transfer an egg to each portion. Drizzle with sour cream or yogurt. Sprinkle with onion, cheese, and cilantro.