Chilaquiles breakfast casserole

In a bowl combine red enchilada sauce, roasted tomato salsa, fire-roasted diced green chilies, the juice of half a lime, chili powder, cumin and dried oregano; whisk. No salt, since the chips carry plenty.

Spread a ladle of sauce over the bottom of a 9 by 12 or 9 by 13 casserole dish and lay an even layer of tortilla chips, about three chips deep.

Ladle over half the remaining sauce, scatter with sliced green onions and half the cheese.

Add the rest of the chips two or three deep, ladle over the rest of the sauce, then a few more green onions and the rest of the cheese.

Bake in the center of a 375 degree oven about 20 to 25 minutes, until heated through and the cheese starts to brown.

Make indentations in the surface with a spoon, crack one whole large egg into each, and bake another 15 minutes; take them out a little underdone, as uneven wells cook unevenly. Alternatively top each serving with a fried or poached egg.

Garnish with more green onions, queso fresco, diced avocado, sour cream thinned with a little water, hot sauce and cilantro leaves.