Fried Egg Chilaquiles

Ingredients

• 1-2 shishito peppers, seeds removed
• 2 small cloves garlic (unpeeled)
• 1 8oz can tomato sauce
• 1 cup low-sodium chicken broth
• 1/2 teaspoon ground cumin
• 1 Tablespoon + 2 teaspoons vegetable oil
• Salt and ground black pepper
• 4 large eggs
• 6 cups thin tortilla chips (or fried tortillas)
• Sliced radishes, finely chopped red onion, fresh cilantro and shredded cheese

Instructions

1. Heat pepper and garlic in a dry 10" cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes.
2. Remove from heat and let cool slightly; remove the stem from the chile and peel the garlic.
3. Transfer the chile and garlic to a blender (reserve the skillet) with the tomato sauce, chicken broth and cumin; puree until almost smooth.
4. Heat 1 Tbsp oil in the skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened (8 to 10 mins). Season with salt and pepper.
5. Meanwhile, heat the remaining 2 teaspoons oil in a nonstick skillet over medium heat.
6. Crack eggs into the skillet and season with salt and black pepper. Cook, without flipping, until whites are set but the yolks are still runny, 3 to 4 minutes.
7. Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and cheese.