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Ingredients
  • 3 tablespoons neutral oil
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ½ cups crushed tomatoes
  • 4 chipotles in adobo sauce
  • 1 cup low sodium chicken stock
  •  
  • fried eggs
  • 2 tbsp extra virgin olive oil
  • 4 eggs
  • salt and pepper to taste
  •  
  • chilaquiles
  • 12 ounces tortilla chips
  • subheading: garnishes:
  • ½ cup queso fresco, crumbled
  • 2 radishes, thinly sliced
  • ½ bunch cilantro leaves, roughly chopped
  • hot sauce optional
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