Chilaquiles

• 1 can Whole tomatoes, peeled, unsalted, 1/2 cup of juice reserved (12 oz. can)
• 1 Jalapeño, with seeds, roughly chopped
• 1 Small white onion, chopped
• 1 Chipotle chile in adobo
• 4 cloves Garlic
• 1⁄4 cup Fresh cilantro, chopped
• 1⁄4 teaspoon Salt
• 1 tablespoon Soybean oil
• 1⁄2 cup Soybean oil
• 4 6-inch corn tortillas (cut into triangles)
• 1⁄4 cup Shredded jack cheese
• 2 tablespoons Cotija cheese, crumbled
• 4 Eggs

Place tomatoes, reserved tomato juice, jalapeño, onion, chile, garlic, cilantro and salt in blender. Puree for 30 seconds until smooth.

Heat 1 tablespoon soybean oil in medium saucepan over medium heat. Add tomato mixture, stir to thicken; remove from heat.

Heat 1/2 cup soybean oil in medium non-stick frying pan over medium heat. Fry tortilla pieces until crisp. Drain on paper towels.

Drain oil from pan; add eggs and cook to desired doneness.

Preheat oven to broil. Layer tortillas, tomato mixture and cheeses in oven safe dish. Broil until cheese is melted, watch carefully.