Chilaquiles

• 2 tomatoes, chopped
• 6 dried chile de arbol peppers
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• salt to taste
• water to cover
• 2 tablespoons vegetable oil, or to taste
• 2 (6 inch) corn tortillas, cut into strips
• 4 eggs

1. Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
2. Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
3. Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

tomatoes, peppers, onion, garlic, chicken bouillon granules, salt, water, vegetable oil, corn tortillas, eggs

Taken from www.allrecipes.com/recipe/257968/chilaquiles/ (may not work)