Chilaquiles with Fried Eggs

Directions

1. MIX 2 tsp. oil with 1/2 tsp. Tex-Mex spice blend in a bowl. TOSS tortilla wedges with oil mixture; BAKE in single layer on large baking sheet in preheated 400°F oven for 5 to 7 minutes or until crispy. REMOVE  from oven and SET aside

2. HEAT remaining oil in deep, large nonstick skillet set over medium-high heat. COOK onion, garlic, jalapeño and salt, stirring often, for about 5 minutes or until softened. STIR in chipotles and remaining Tex-Mex spice blend for about 1 minute or until combined. ADD tomatoes; REDUCE heat to medium-low and SIMMER, partially covered, for 10 to 15 minutes or until slightly thickened. (Prepare eggs during the last 5 to 10 minutes of simmering time.)

3. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in large nonstick skillet set over medium-high heat until just melted. BREAK eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low.

4. COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs over COOK to desired doneness. SPRINKLE eggs lightly with salt and pepper if desired.

5. STIR reserved tortilla wedges into warm tomato sauce and DIVIDE evenly among four dinner plates. TOP each serving with one fried egg and sprinkle with feta and cilantro. Serve immediately.

Ingredients

• 4 large EGGS
• 3 tsp. canola oil, divided
• 2 1/2 tsp. Tex-Mex spice blend, divided
• 8 small corn tortillas, each cut into six wedges
• 1/2 cup finely chopped onion
• 3 small garlic cloves, minced
• 1 small, seeded jalapeño pepper, finely chopped
• 1/4 tsp. salt
• 1 Tbsp. finely chopped canned chipotle chilies in adobo
• 4 cups chopped tomatoes
• 2 tsp. butter
• Pinch salt and pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup coarsely chopped fresh cilantro