Chilaquiles con huevo

Method

1. 1 Cut the corn tortilla leaves into triangles, then fry for 2 minutes until crispy and drain.
2. 2 Soak dried chilies, then blend them with tomatoes and garlic to make a red sauce and cook for 10 minutes.
3. 3 Pour the crispy crackers into the boiling sauce, stir for exactly 40 seconds, and turn off the heat immediately.
4. 4 Just 40 seconds is enough for the rice cakes to absorb the flavors and retain their chewiness; stirring them for too long will turn the whole pan into a mushy porridge.
5. 5 Fry the eggs sunny-side up with the runny yolks.
6. 6 Arrange the tortillas on a plate, then place the eggs on top and sprinkle with cheese, onions, sour cream, and herbs.

With an appliance

• Air fryer 34 min

  Replace step 1: spray oil on both sides of the triangular tortilla, fry in an air fryer at 190 degrees for 7 minutes, flip at the 4th minute; steps 2 to 6 still involve cooking the sauce, flipping the tortilla every 40 seconds, and adding the egg.