Step 1

Heat vegetable oil in a large skillet until a thermometer reads 350 degrees. Fry matzah pieces (in two batches if necessary) for about 3 minutes.

Step 2

Remove to a plate lined with paper towels, and sprinkle with salt. Set aside.

Step 3

Heat a sauté pan over medium, and fry two eggs to desired doneness. (I prefer over-easy for chilaquiles so there’s plenty of yolk.) Set eggs aside.

Step 4

Return pan to the heat, and add marinara sauce and chipotles in adobo, smashing the chipotles with the back of a spoon to mix into the sauce. Heat through.

Step 5

Toss reserved matzah chips in the sauce to coat, and cook for a minute or two to let the flavors come together.

Step 6

Divide matzah chips onto two plates, and top each with one egg and your choices of toppings. Serve right away.