Pinto Bean Chilaquiles

Preheat to 375 degrees F.

Coat tortillas with cooking spray; cut into quarters. Spread on a large baking sheet. Bake, stirring once halfway, until crispy, 14 to 18 minutes. Remove from the oven.

Heat oil in a large skillet over medium-high heat. Add garlic, chili powder and salt and cook, stirring, until fragrant, about 30 seconds. Stir in water, sugar and beans; bring to a simmer. Add the chips and return to a simmer, turning to coat, until the chips begin to soften, 2 to 3 minutes.

Reduce the heat to medium-low. Crack an egg into a small bowl, taking care not to break the yolk, and slip it into the pan. Repeat, spacing the eggs evenly (the whites may spread a bit). Cover and cook until the whites are just set, 4 to 6 minutes. Remove from heat. Top with radishes, cilantro, feta and onion.