Chilaquiles with red sauce, shredded chicken and fried egg

Heat a deep saute pan on high and char the onion halves cut side down until dark.

Flip the onion, add the crushed garlic, canned tomatoes and dried chilies, a generous pinch of salt and cumin powder.

Add about a cup to a cup and a half of water and simmer 30 to 45 minutes, until the tomatoes' acid has toned down and everything is tender and reduced.

Blend on high until smooth; return the sauce to the same pan over low to medium heat and bring back to a simmer.

Add the chicken breast and simmer 15 to 20 minutes, until it shreds easily with two forks; shred it in the sauce.

Warm the tortilla chips on a tray in a 350F oven.

Lightly scramble one egg with a little butter in a small nonstick pan.

Put the hot chips in a large bowl and pour the scrambled egg over; in the same pan fry another egg sunny side up.

Pour a generous amount of red sauce and the saucy shredded chicken over the chips and toss to coat.

Plate: a drizzle of red sauce, a heaping bed of the chips, another drizzle of sauce, quartered avocado, the fried egg, and cilantro and queso Oaxaca to garnish.