Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cut tortilla pieces. Fry them until they are crispy and golden brown.

This will take about 3–4 minutes. Stir occasionally to ensure they cook evenly. Once done, remove from heat and drain on a paper towel to absorb excess oil.

In the same skillet, lower the heat and add the red enchilada sauce (or salsa). Stir in the ground cumin, smoked paprika, and lime juice.

Let it simmer for a minute to combine all those lovely flavors. This step elevates the dish, infusing the tortilla chips with deliciousness.

Now, add the crispy tortillas back into the skillet with the sauce. Gently toss them to coat evenly. Allow them to soak in the sauce for about 1–2 minutes, just enough for the tortillas to soften while retaining some crunch.

In a separate pan, heat a little oil or butter over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny. If you like your yolks fully cooked, go ahead and flip them to make sunny-side-up eggs. Season with salt and pepper to taste.

Once the tortillas are ready and the eggs are cooked to your liking, it’s assembly time! Transfer the chilaquiles to a plate, top with the eggs, and sprinkle with your choice of cheese.

Add fresh cilantro, avocado slices, and chopped onions. A dollop of sour cream or crema on top adds a beautiful finishing touch.