Breakfast Chilaquiles

For the tortillas: Cut the tortillas into wedges. Heat the oil in a saucepan over medium heat for 7-10 minutes or until temperature reaches 350 degrees F. Fry the tortilla wedges in batches until crisp and lightly browned. Remove with a slotted spoon and transfer to a paper towel lined plate to drain.

For the sauce: Heat the oil in a saucepan over medium heat. Add the onions and cook for 5-7 minutes, stirring frequently. Add the jalapenos, garlic, cumin, and chili powder. Cook, stirring occasionally, for 10 minutes or until very soft.

Add the tomatoes and stock. Bring to a boil then reduce the heat to a low simmer. Cook, uncovered, for 20 minutes. Remove the pan from the heat and season to taste with salt and pepper. Let the mixture cool then place in a blender and process until smooth. Set aside.

Preheat the oven to 350 degrees F.

For the chilaquiles: Heat the oil in an oven-proof skillet over medium heat. Add the onion and cook, stirring frequently, until soft. Add the cilantro and jalapeno and cook, stirring occasionally, for 3 minutes.

Add the sauce to the skillet and bring to a simmer. Add the fried tortilla wedges and stir to coat completely. Remove the pan from the heat and top it with the shredded cheeses. Cover the pan with foil (or a tight fitting lid) and place in the oven. Bake at 350 degrees F for 30 minutes.

Divide the tortilla mixture between individual serving plates. Top each serving with a poached or fried egg. Garnish with scallions and cilantro. Serve hot.