Chilaquiles Rojos with Fried Eggs and Cotija are a dream worth waking up for:
2 dried chiles de árbol, stemmed and seeded3 medium garlic cloves, unpeeled1 bunch fresh cilantro, leaves and stems separated, divided8 ounces queso fresco, crumbled Preheat broiler with oven rack in middle of oven. Place tomatoes, cut sides up, and onion on a rimmed baking sheet, and broil in preheated oven on middle rack until charred, 16 to 22 minutes. Let cool 15 minutes, and set aside.
Meanwhile, heat a large cast-iron skillet over medium. Add chiles and garlic cloves, and cook, turning often, until chiles are fragrant, about 4 minutes. Remove chiles from skillet. Continue cooking garlic cloves, turning occasionally, until blackened in spots and softened, about 10 minutes total. Let garlic cloves cool 10 minutes; peel and set aside.
Bring 1 quart water to a boil in a small saucepan over medium-high. Add toasted chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid. Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and 1 cup cilantro stems in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set red chile sauce aside.
Heat oil in a large nonstick skillet over medium. Crack eggs into skillet, leaving 1 inch between them. Cook until edges are set and starting to brown, about 2 minutes. Cover skillet, and cook until whites are set and yolks reach desired degree of doneness, 2 to 3 minutes for runny yolks. Transfer eggs to a plate; tent with aluminum foil to keep warm. Add red chile sauce to skillet over medium. Bring to a simmer. Pour red chile sauce over chips in a large bowl; toss to coat.
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