Chilaquiles are delicious, cheap, and easy. What more do you want? Note: I do not claim that these are in any way authentic. But, they are yummy.
2 cloves garlic
1 can crushed tomatoes
1-2 chipoltle peppers
1 bay leaf
Chop the onion finely. Saute in oil til translucent. Use your microplane to grate the garlic. (You do have a microplane, right? Get one, you'll love it.) Add the tomatoes. Chop up the chipoltle and add to your tomatoes. Add a sprinkle of oregano, a bay leaf, and some salt. Don't add too much salt; you'll be adding the tortilla chips to this, which are pretty salty. Let simmer for a bit, then taste. Up the seasoning as needed.
Fry or scramble an egg or eggs, depending upon how many you are feeding. I recommend a fried egg, sunny-side up, if you like eggs that way. The runny yolk will mix with the sauce--delicious. Scrambled eggs are good, too.
Add several handfuls of chips to sauce, crushing slightly as you add them. Let the chips soak up the sauce and soften a bit, but don't let them disintegrate completely. Spoon up some chips & sauce into a bowl.
Serve with egg on top & cheese. Sour cream optional. Yum!
I'm really sorry I don't have a finishing shot on this one, because it looked delicious. But, again, my camera battery failed me.