Cook The Book: Eggs-Any-Style Chilaquiles

• 1 (28-ounce) can whole peeled tomatoes, drained
• 1 medium jalapeno, seeded and coarsely chopped
• 1 small shallot, coarsely chopped
• 2 medium cloves garlic, coarsely chopped
• 1 tablespoon butter
• 1 1/2 cups dried black beans, cooked, or 1 (15-ounce) can, drained and rinsed
• 1 cup vegetable oil
• 8 (6-inch) corn tortillas
• Salt
• 4 to 8 eggs
• 1 cup crumbled queso fresco or Cotija cheese
• 1/2 cup crema or sour cream

1. To make the sauce, put the tomatoes, jalapeno, shallot, and garlic in a blender and process until smooth. Heat the btuter in a saute pan over medium heat. Pour the blended mixture into the pan, stir in the black beans, and simmer the sauce for 15 minutes.
2. 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. Remove from the oil and transfer to a cooling rack lined with paper towels. 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.)
3. Prepare the eggs to order for each serving. 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.

tomatoes, shallot, garlic, butter, black beans, vegetable oil, corn tortillas, salt, eggs, queso fresco, sour cream

Taken from www.seriouseats.com/recipes/2009/02/cook-the-book-eggsanystyle-chilaquiles.html (may not work)