Chipotle Chilaquiles

Position racks in upper and lower thirds of oven; preheat to 350°F. Coat 2 large rimmed baking sheets with cooking spray.

Arrange tortillas on the prepared pans. Coat with cooking spray and sprinkle with 1/8 teaspoon salt. Bake, swapping the pans from top to bottom rack halfway through, until the tortilla chips are crispy, about 15 minutes.

Meanwhile, combine tomatoes, onion, chipotle, adobo sauce, lime juice, garlic and the remaining 1/4 teaspoon salt in a blender. Puree until smooth. Pour the mixture into a large, high-sided skillet or pot and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 5 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add eggs and cook sunny-side-up until the whites are set, 3 to 4 minutes.

Add the tortilla chips to the sauce and toss to coat. Serve topped with the eggs, avocado, cheese and cilantro.