Smoky Red Chilaquiles

• 15 ounces can crushed tomatoes
• 1/4 cup broth of your choice
• 1 poblano pepper
• 1/2 large white onion
• 1 chiles in adobo
• 3 cloves garlic
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon smoked paprika
• 1 bunch cilantro
• 2 teaspoons chipotle chile powder (regular is okay too)
• 1/4 teaspoon cayenne (more if you like spice)
• 1 teaspoon cumin
• Salt to taste
• 1/2 lime
• 4 eggs
• 6 day-old corn tortillas (taco size)
• Vegetable or canola oil for frying
• 1/2 to 1 cups queso fresco

1. Cut and remove seeds from poblano pepper and slice onion. Place pepper, onion, and garlic on a tray, drizzle with extra virgin olive oil, sprinkle with salt. Roast at 375u0b0 F for about 15 minutes until cooked.
2. In a food processor, add the can of tomato, broth, chilies in adobo, spices, 1/2 bunch of cilantro, and roasted peppers, onion, and garlic. Pulse until you reach a smooth and corse saucy mix. Heat up in a pot over medium flame and add salt to taste.
3. Take day old corn (do not use flour!) tortillas and cut them into medium triangles. In a frying pan, pour enough vegetable or canola oil to liberally cover the bottom. Heat up oil and fry tortilla strips until crispy.
4. Fry the four eggs sunny-side up.
5. To assemble, pour warm sauce over the fried tortillas and squeeze the juice from 1/2 of a lime over the whole dish. Crumble queso fresco over tortillas and sauce, saving a bit to top the eggs. Place eggs on top of the tortillas and sauce and top with leftover queso fresco and chopped cilantro.

tomatoes, broth of your choice, pepper, white onion, chiles, garlic, extravirgin olive oil, paprika, cilantro, chile powder, cayenne, cumin, salt, lime, eggs, corn tortillas, vegetable, queso fresco

Taken from food52.com/recipes/40583-smoky-red-chilaquiles (may not work)