Chilaquiles with minced meat and fried eggs

Ingredients:

• 1 onion, diced into 0.5 cm cubes.
• 4 cloves garlic, crushed and chopped
• 1 jalapeño, seeded and finely diced
• 2-3 fresh chorizo ​​sausages, remove casings, crumble mince
• 1 bunch fresh cilantro, reserve half the leaves for serving, finely chop the rest with the stems
• 1 - 2 chipotle peppers in adobo sauce, finely diced +
  half of the sauce from a 200g jar (you can add more peppers if desired)
• 1 can (800 g) of canned plum tomatoes, pureed in a vegetable grinder
• Rapeseed oil, for frying
• 10 corn tortillas 15 cm in diameter, cut each into 6 pieces
• 1.5 cups grated Oaxaca or Monterey Jack cheese
• 1.5 cups crumbled queso fresco
• 6 large eggs
• 1 lime, cut into wedges, for serving
• 1 cup sour cream

Preparation:

1. Coat a large saucepan with olive oil. Add the onion, season with salt, and place over medium heat. Cook until the onion is soft and fragrant, 8-10 minutes. Add the garlic, jalapeño, and chorizo ​​and cook for another 3-4 minutes, breaking up the minced meat with a spoon.
2. Add chopped cilantro, chipotle peppers, adobo sauce, and tomatoes. Season with salt to taste. Stir in 1 cup of water, increase heat to high, bring to a boil, and then reduce heat. Simmer for 30-35 minutes, or until the mixture thickens slightly. Taste and add more salt if needed.
3. While the sauce is simmering, fill a large saucepan with canola oil to a depth of about 7 cm. Heat the oil over medium heat to about 190°C (375°F). Or, drop a tortilla into the oil; when it sizzles and crisps, the oil is hot. While the oil is heating, line a baking sheet with a couple of paper towels and place it next to the stove. Once the oil is hot, fry the tortillas in batches until crispy. Remove the chips from the oil to the paper towels to drain and sprinkle with salt.
4. Preheat oven to 350°F (175°C). In a large bowl, combine one-third of the chips and one-third of each tomato sauce and cheese. Spread the chip mixture in the bottom of a large ovenproof dish, then top with another third of the chips, sauce, and cheese. Repeat with the remaining chips, sauce, and cheese. Bake for 15 minutes, or until the cheese is melted.
5. When the casserole is ready, add a little olive oil to a large skillet. Add the eggs (you'll probably need to cook them in batches to ensure they're all cooked through) and heat the skillet over high heat. Cook until the whites are set but the yolks are still warm and runny, about 4 minutes. Arrange the fried eggs on top of the chips. Sprinkle with whole cilantro leaves. Serve with lime wedges and sour cream.