Chilaquiles Rojos

Simmer tomatoes, dried chili, garlic and the half of white onion for the salsa in water for 10 minutes until the chiles are soft. Blend with salt until smooth.

Heat vegetable oil in a large skillet, pour in red salsa (it will splutter) and simmer for 5 minutes until slightly thickened.

Meanwhile, fry eggs in vegetable oil in another pan until the whites are set and the yolks still runny.

Add tortilla chips to fried salsa and toss for about 1 minute until coated and just starting to soften.

Divide chilaquiles between plates and top with queso fresco, sour cream, the chopped onion, cilantro, fried eggs and avocado.