Chilaquiles with chicken and fried eggs

Ingredients:

• 6 plum tomatoes, halved lengthwise
• 1 jalapeño, halved lengthwise (remove seeds to reduce heat)
• 1 white onion, cut into 4 pieces
• 2 cloves garlic, unpeeled
• 2 tbsp vegetable oil + extra for frying
• 12 corn tortillas, cut into 8 triangles
• 1 tbsp sesame seeds
• 0.5 tsp dried oregano
• 3 tablespoons ground ancho pepper
• 1 bunch of cilantro (leaves separated from stems)
• 1 grilled chicken, skin removed, meat shredded
• 1 cup lightly salted chicken broth
• 6 large eggs
• 0.5 tbsp. grated cotija cheese
• 6 radishes, thinly sliced
• 1/3 cup Mexican or regular sour cream (optional)

Preparation:

1. Preheat the oven to broil. Place the tomatoes and jalapeños, cut-side down, on a foil-lined baking sheet. Add the onion and garlic and broil until the vegetables are blackened, 7-10 minutes. Peel the garlic.
2. Meanwhile, heat about 1 cm of vegetable oil in a deep saucepan over medium heat until it reaches 175°C (350°F) on a deep-fry thermometer. Fry the tortillas, a few at a time, until lightly browned, about 1 minute. Transfer with a slotted spoon to paper towels to remove excess oil; lightly season the hot tortillas with salt.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sesame seeds and toast until golden, 2-3 minutes. Transfer to a blender along with the roasted vegetables, oregano, chili powder, 1 teaspoon of salt, and cilantro stems. Puree until smooth.
4. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring frequently, until thickened, 8-10 minutes. Partially cover the pan if the sauce starts to splatter. Reduce the heat to medium. Add the chicken and broth and cook for 3-4 minutes. Stir in the tortillas and cook until tender, about 1 minute. Keep the chilaquiles warm while you fry the eggs.
5. Divide the chilaquiles among plates. Top with an omelet and sprinkle with cheese, radish slices, and cilantro leaves. Drizzle with sour cream, if desired.