Quarantine Eats: Chilaquiles Rojos

6 ounces of tortilla chips (I used the awesome chips leftover from Tacombi. You can also make your own or use store-bought.)
2-3 large eggs 
2 ounces crumbled cotija cheese (can sub feta)
1/2 avocado sliced
1/2 lime

I didn't have the energy (or the ingredients) to make the salsa from scratch, so I opted to use a pre-made sauce from Chef Rick Bayless' product line Frontera. It was a delicious time-saving hack!

Get your garnishes ready because the end of the dish comes together quickly. Bring the sauce to a simmer in a medium pot (approx. 5-6 minutes). While it's warming, fry the eggs to your liking in a small pan. 

Add the tortilla chips to the sauce pot and toss until they’re evenly coated. Don't let the sauce overheat because it will begin to dry out and won't coat the chips as well. 

Divide the chips among 2 or 3 plates (depending on how hungry you are!) and top with the fried eggs, crumbled cheese, and avocado. Squeeze a little lime juice on top and use the rest for garnish.  Other common garnish options are cilantro and sliced radishes.