Chilaquiles

Prep Time 20

Cook Time 15

Servings

Calories 424kcal

Preheat the broiler with an oven rack in the middle of the oven. Place tomatoes, cut sides up, onion, and garlic, on a rimmed baking sheet, and broil in preheated oven on the middle rack until charred, about 15 minutes. Let cool.
Bring water to a boil in a small saucepan over medium-high. Add dried chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 cup of liquid.
Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and cilantro stems in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Add red chile sauce to skillet over medium. Bring to a simmer.
Heat butter in a nonstick skillet over medium. Crack eggs into skillet. Cook until edges are set and starting to brown, about 2 minutes. Cover skillet, and cook until whites are set.
Pour red chile sauce over chips in a large bowl; toss to coat. Divide the chip mixture evenly among plates. Top evenly with eggs, avocado slices, cotija, crema, and cilantro leaves. Serve immediately with apple juice.