Name: Chilaquiles with Fried Eggs
Yield: 4 Servings
Ingredients: 7 dried guajillo or New Mexico chiles; 1 28-ounce can whole tomatoes, drained; 1 medium white onion, chopped (1 1/2 cups); 5 garlic cloves, chopped; 1 jalapeño, with seeds, chopped; 1/8 teaspoon smoked or Hungarian sweet paprika; 2 tablespoons vegetable oil; 2 teaspoons honey; Kosher salt, freshly ground pepper; Vegetable oil (for frying); 9 6-inch corn tortillas, quartered, or 36 large tortilla chips; Kosher salt; 1 cup (4 ounces) crumbled queso fresco or mild feta; 1 cup (4 ounces) shredded Monterey Jack; 4 large eggs; Finely chopped white onion; Thinly sliced radishes; Chopped fresh cilantro; Lime wedges

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