Cook the Book: Eggs-Any-Style Chilaquiles

Ingredients

• 1 tablespoon butter 
• 28 ounce canned tomatoes whole peeled drained canned
• 8 6-inch corn tortillas ()
• 1 cup cotija cheese crumbled
• 0.5 cup cream sour
• 15 ounce black beans dried drained and rinsed cooked
• 4  eggs 
• 2 medium cloves garlic coarsely chopped
• 4 servings sauce red
• 1 medium jalapeno seeded coarsely chopped
• 4 servings salt 
• 1 small shallots coarsely chopped
• 1 cup vegetable oil 

Equipment

• frying pan
• paper towels
• ladle
• oven
• wire rack
• blender
• dutch oven
• tongs

Directions

1. To make the sauce, put the tomatoes, jalapeño, shallot, and garlic in a blender and process until smooth.
2. Heat the btuter in a saute pan over medium heat.
3. Pour the blended mixture into the pan, stir in the black beans, and simmer the sauce for 15 minutes.
4. To prepare the chilaquiles, heat the oil to 350 degrees F in a deep pot or Dutch oven. Gently lower one or two tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden.
5. Remove from the oil and transfer to a cooling rack lined with paper towels.
6. Sprinkle with salt. Repeat with the remaining tortillas. (Note: If you would prefer not to fry them, the tortillas can be toasted in a 375-degree F oven for 10-15 minutes.)
7. Prepare the eggs to order for each serving.
8. Place a tortilla on a plate, ladle about 1/4 cup of the sauce on top, sprinkle with cheese, and add a dollop of crema. Stack a second tortilla on top of that layer, creating another in the same manner. Top with an egg and serve.