From The Culinary Couple | Source Mr. Breakfast

Ingredients for Sauce

• 2 cups diced tomatoes with juice
• 1/2 cup chicken stock
• 1/4 cup onion, diced
• 1/8 cup jalapeño, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon vegetable oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 pinch salt
• 1 pinch pepper

Ingredients for Chilaquiles

• 6 corn tortillas, cut into wedges
• 4 large eggs
• 1 cup cheddar cheese, shredded
• 1/4 cup onion, diced
• 1 tablespoon jalapeño, finely chopped
• 1 tablespoon cilantro plus 1 teaspoon cilantro for garnish, chopped
• 2 teaspoons canola oil
• 1 pinch salt
• 1 pinch pepper

Directions for Sauce

1. Heat oil in a deep skillet over medium heat. Add onions and cook for 5 minutes until tender and translucent. Stir in jalapeño, garlic, and spices. Sauté for 10 more minutes.
2. Add tomatoes and chicken stock. Stirring often, bring mixture to a low rolling boil for 1 minute. Reduce heat and simmer for 30 minutes over low heat. Remove sauce from heat and allow it to cool.
3. Puree mixture in a blender until smooth. Set aside.

Directions for Chilaquiles

1. Preheat oven to 350 degrees.
2. Place tortilla wedges flat on a baking sheet and bake for 2 minutes, just long enough to dry them out. Remove from oven and set aside. Keep oven set to 350 degrees.
3. Heat oil over medium-heat in a large oven-safe skillet or Dutch oven. Add onions and cook for 5 minutes until tender and translucent. Stir in jalapeño and cilantro. Sauté for an additional 3 minutes. Add sauce as prepared above and bring to a simmer. Add tortilla wedges to sauce and stir until well coated.
4. Remove from heat and sprinkle evenly with cheese. Cover with aluminum foil and bake for 30 minutes.
5. Towards the end of the baking time, poach (or fry) each egg.
6. To serve, distribute the chilaquiles evenly among four plates. Top each serving with an egg. Add salt and pepper to taste and garnish with chopped cilantro.