Chilaquiles

2 T. vegetable oil

6 medium corn tortillas, each torn into 4 to 6 pieces

9 to 12 oz. thick salsa, red or green

1/2 t. kosher salt, divided

4 large eggs

1/4 c. cotija cheese, crumbled

1 T. fresh cilantro, chopped

Place a rack about 6" under the broiler and heat the broiler to high.

Heat the oil over medium heat in a 10" to 12" cast iron skillet until it barely shimmers. Add the tortilla pieces a few at a time. Once they're all in they'll overlap, but move them around and flip them with tongs every now and then so they fry evenly.

When the chips are crisp and slightly brown around the edges, ladle in the salsa and 1/4 t. of the salt. Use 9 oz. of salsa if you like your chilaquiles on the crunchy side, 12 oz. if you like them soft.

Reduce the heat and let the salsa simmer and absorb into the chips a bit, about 5 minutes. Since they're fried, the chips will hold together, forming layers.

Arrange the softened tortillas so that you can crack the eggs evenly across the surface, one in each quarter of the pan. Sprinkle with the remaining 1/4 t. salt.

Park the pan under the broiler for 3 minutes, or until the whites set. The yolks should still be a bit runny.

Remove the skillet and scatter the surface with the cheese and cilantro. Deliver to the table and serve right out of the skillet.

Serves 4.

Notes:

Source: Alton Brown, EveryDayCook, p. 21. Also at https://altonbrown.com/recipes/chilaquiles/.
The salsa matters more than anything else here. Use a thick, well-seasoned one you actually like on its own; a thin, watery one will turn the chips to mush before they have a chance to layer up.
Serve immediately — chilaquiles go soggy fast once the chips are off the heat.
Common garnishes from other versions of the dish (Bayless, Kennedy): thinly sliced white onion, a drizzle of Mexican crema or sour cream thinned with a little milk, and sliced avocado. Queso fresco can stand in for the cotija.