Heat the oil in a cast iron skillet over high heat. While oil is heating, cut your corn tortillas into quarters.
Place a single layer of the triangles in the oil and fry for a few minutes, until golden brown, flipping once. Remove and set aside on a paper towel to drain. Repeat with remaining triangles. NOTE: If you choose to use leftover stale tortilla chips, you may notice a slight difference in taste and texture, but you should still enjoy the dish.
Lower the heat to medium. Add the diced red onion and saute until tender. Then add the garlic and saute for about 30 seconds.
Next, add the enchilada sauce. NOTE: we use Emeril Lagasse’s recipe and make our own. Bring this to a simmer.
Add fried tortillas back into the sauce and stir to coat. Let this sit for a few minutes.
Create small wells in the tortilla mixture, as many wells as you have eggs to cook.
Crack an egg into each divot and cook to your liking. We prefer to cover the skillet and allow them to poach in the sauce. They can also be scrambled if you prefer.
Divide your chilaquiles into as many servings as you need.
Provide toppings for your hungry eaters. We enjoy avocado slices, pickled red onions,fresh lime, you name it.