Chilaquiles with Cilantro Roasted Tomato Salsa

Directions

1. 1
   Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. 2
   Place halved tomatoes and red onions on parchment, and drizzle with avocado oil, salt, and pepper.
3. 3
   Bake for 30-35 minutes, until tomatoes are bubbly and juicy.
4. 4
   While the tomatoes are roasting, let's make the homemade corn chips! Slice 8 corn tortillas into 1''x 3'' long strips (give or take).
5. 5
   Heat a large stainless steal skillet with 1/4 cup of avocado oil (or enough to create a thin layer along the bottom of the pan).
6. 6
   Once the oil it hot, place half the sliced tortilla strips into the pan. Fry for 30-40 seconds, and once they start to crisp, flip them with a spatula and repeat on the other side. When done, remove tortilla chips from the pan and place onto a paper towel lined plate to cool. Repeat with the other half of the tortilla strips. Discard the oil from the skillet when finished.
7. 7
   At this point, your tomatoes should be juicy and bubbly.
8. 8
   Remove from the oven and pour into a high speed blender.
9. 9
   Add in 1/2 cup packed cilantro leaves and a pinch of salt and pepper. Puree until just a little chunky.
10. 10
    Place the cooled tortilla chips back into the skillet and top with the cilantro roasted tomato salsa. Stir to coat the chips in the salsa.
11. 11
    Fry up as many eggs as you desire (in a separate skillet), then top the tortilla chips with the fried eggs.
12. 12
    Garnish with pickled red onions and lots of freshly chopped cilantro. Enjoy!