Chilaquiles - cooking recipe

Ingredients

For red sauce
28 ounces tomatoes, whole peeled, drained (1 can)
1 jalapeno, seeded and coarsely chopped
1 shallot, coarsely chopped
2 garlic cloves, coarsely chopped
1 tablespoon butter
1 1/2 cups black beans, cooked (1 (15-ounce)
For chilaquiles
1 cup vegetable oil
8 corn tortillas
salt, to taste
8 eggs
1 cup crumbled queso fresco (Cotija cheese, Monterey Jack both OK too)
1/2 cup crema (sour cream OK)

Preparation

To make sauce: put tomatoes, jalapeno, shallot and garlic in a blender and process until smooth. Heat butter in a saute pan over medium heat. Pour blended mixture into the pan, stir in black beans, then simmer sauce for 15 minutes.
To prepare chilaquiles, heat the oil to 350 degrees in a deep pot or Dutch oven. Gently lower 1 or 2 tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden. Remove from oil and transfer to a cooling rack lined with paper towels. Sprinkle with salt. Repeat with remaining tortillas. (If you don't want to fry tortillas, you can toast them in a 375-degree oven for 10 to 15 minutes.).
Prepare eggs to order for each serving - poached, fried, sunny-side up or scrambled. For each serving: Put a tortilla on a plate, ladle about 1/4 cup sauce on top, sprinkle with cheese and add a dollop of crema or sour cream. Stack a second tortilla atop that, add more sauce, cheese and crema, and an egg or 2.