Step 1

Preheat oven to 350°F / 177°C.

Step 2

While oven is heating, heat 1 Tablespoon of cooking oil in a large skillet or saute pan.

Step 3

Add onions, jalapeño, and garlic with a pinch of salt. Saute until vegetables are starting to soften, 4 to 5 minutes.

Step 4

Add diced tomatoes, stock, tomato paste, chili powder, smoked paprika, cumin, salt, and sugar.

Step 5

Bring the sauce to a simmer and then reduce heat so the sauce is very gently bubbling. Simmer sauce until the tomatoes are falling apart and the sauce reduces by about half, 15 to 20 minutes.

Step 6

While sauce simmers, toss tortillas wedges with 3 Tablespoons cooking oil and then spread out in a single layer on a sheet pan (you may need two sheet pans to prevent overlapping).

Step 7

Bake tortilla chips in the preheated oven until golden brown and very crisp, 10 to 12 minutes.

Step 8

Return to sauce and fold in baked tortilla chips. Stir gently and cook until the crispy tortilla chips are coated in sauce, about 3 minutes.

Step 9

Remove sauce from heat and stir in cilantro and lime juice.

Step 10

If serving with fried eggs, heat a thin layer of cooking oil in a nonstick pan. Crack eggs into heated oil and fry on one or both sides.

Step 11

Divide chilaquiles between serving plates or bowls and top each with a fried egg. Season eggs with salt and pepper and serve with avocado, sour cream, cilantro, and / or cheese.