Red chile (guajillo) chilaquiles with fried eggs

Tear the stems off the guajillo chilies, tear them open, shake out the seeds and pull out the veins.

Toast on a griddle over medium, pressing flat with a spatula a few seconds per side until the color lightens and they smell of red chile.

Soak in hot tap water with a plate on top about 20 minutes to rehydrate.

Blend the drained chilies with the can of tomatoes, 4 garlic cloves and a cup of water until absolutely smooth; press through a strainer and discard the debris.

Heat a film of oil in a Dutch oven, add the puree all at once and stir until it has the consistency of tomato paste.

Add about 3 cups of broth to a soupy consistency and simmer 20 minutes over medium-low.

Season with about a teaspoon of salt and a quarter teaspoon of sugar.

Stir in 8 ounces of thick chips to moisten them all; bring to a boil, cover, turn off the heat and let stand 5 minutes to soften.

Meanwhile fry four sunny side up eggs in a little oil in a nonstick skillet.

Plate the chilaquiles with plenty of sauce, top with a fried egg, crema, white onion rings, queso añejo and chopped cilantro.