Shortercut Chile Quilles with Cheesy Eggs

I learned how to make Chile Quilles from my friend Tom during our Big Bear ski trip. He made the sauce from scratch, and it tastes way better than this shortcut version. Using prepared enchilada sauce does in a pinch and has a smokier flavor. This is a cross between chile quilles and huevos rancheros. Except the huevos aren't coated in enchilada sauce, the tortillas are.

Serves 3-4

extra virgin olive oil
6-7 flour tortillas - the smaller size - cut into strips, then into squares to make bite size pieces
1 onion, small and diced
3 cloves of garlic
3 small tomatos, chopped
sprinkle of red pepper flakes
1/2 teaspoon of cayenne pepper (go lighter if you don't want that much heat)
Bottled Enchilada Sauce - Trader Joe'. about 1/4 - 1/3 cup

1 tablespoon of butter
5 eggs
1/2 - 3/4 cup of shredded or cut up cheese (I used a variety on hand - havarti, cheddar, swiss, and gouda. but use whatever). Divided. 1/2 cup or so in the tortillas mix, 1/4 cup in the eggs.

in a large saute pan with raised edges, heat about 4-5 tablespoons of EVOO. On medium high heat, Saute the onion until soft, then add the tortillas. make sure you coat the tortillas well. Mince the garlic finely then sprinkle to coat. Cook the tortillas until browned. Season with red pepper flakes, salt, and pepper, and a little cayenne pepper. When the tortillas are browned, add the tomatos and drizzle on the enchilada sauce. toss to coat until heated through. Spinkle on cheese.

In another pan... preheat a pan to cook the eggs. add in the butter and allow to melt and swirl around the pan to coat. Crack all the eggs into the pan and cook them sunny side up style for a couple minutes. season with salt and pepper. spinkle on the cheese. Then take a spatula and break up the eggs and mix. Cook until just still barely wet... or well done. however you take em.

Serve on a plate with a generous scoop of chile quilles and a scoop of eggs.