Chilaquiles

Fry corn tortillas at 350°F until lightly brown. Salt them to taste. For the salsa roja, take 4 halved Roma tomatoes, 1/4 onion, 3 cloves garlic, and 2 jalapeños. Char these vegetables under a broiler, with a torch, or over the stove top until char forms. Optionally peel the charred veggies and place them in a blender with 1 tablespoon of water, 4 chipotle peppers from a can, 1/2 teaspoon salt, and 1/2 packet chicken bouillon. Blend until smooth. Simmer the fried tortilla chips in the salsa for 5 minutes until the chips absorb the salsa. Add eggs on top along with cheese. After that, add any additional toppings you'd like and serve immediately.