Step 1

Place oil in a heavy bottom skillet and place over medium-high heat.

Step 2

Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.

Step 3

Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.

Step 4

Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

Step 5

Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

Step 6

Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.

Step 7

Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.

Step 8

Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.