Chilaquiles Rojos con Huevo

Heat a large non-stick skillet over medium-high heat and add the enchilada sauce until it begins to simmer gently.

Fold in the corn tortilla chips, stirring gently for 2-3 minutes until they are coated but still maintain a slight crunch.

Push the chips to the sides of the pan to create four wells in the center.

Crack one egg into each well, cover the pan with a lid, and cook for 3-4 minutes until the whites are set but yolks remain runny.

Remove the lid and immediately garnish the dish with crumbled cotija cheese, diced onion, and fresh cilantro.

Serve directly from the skillet with a dollop of sour cream on each portion.