8 medium dried chillies, stemmed, seeded and torn into flat pieces
1 400g can diced tomatoes in juice (preferably fire-roasted), drained
4 large garlic cloves, peeled and roughly chopped
2 ½ tbsp vegetable oil, divided
3 cups chicken stock
¼ tsp sugar, or more to taste
Salt, to taste
12 loosely packed cups corn tortilla chips
250g merguez sausages, sautéed until just cooked and broken up with the back of a wooden spoon
1 small red onion, thinly sliced
About 1/3 cup sour cream
½ cup crumbled feta cheese
4 radishes, very thinly sliced
2 avocados, peeled, pitted and diced
Chopped coriander to garnish
1 Toast the dried chilli pieces a few at a time in a dry heavy frying pan set over a medium heat, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 15-20 seconds per side.
2 Place them in a bowl and rehydrate for 20 minutes in enough hot tap water to cover, placing a small plate on the top to keep the chillies submerged.
3 Using a pair of tongs, transfer the rehydrated chillies to a food processor or blender.
4 Measure in 1 cup of water, add the tomatoes and garlic and process to a smooth puree. Press through a medium-mesh sieve into a bowl.
5 Heat 1 ½ tablespoons of the oil in a medium pot set over a medium-high heat. When hot, add the chilli puree and stir until reduced to the consistency of tomato paste, between 7 and 12 minutes.
6 Add the stock, partially cover and simmer over a medium-low heat for 20 minutes.
7 Season with sugar and about ¾ teaspoon salt, or to taste. You should have about 4 generous cups of brothy sauce.
8 Just before finishing the chilaquiles, heat the remaining 1 tablespoon of the oil in a large frying pan set over a medium heat.
9 Add the eggs and cook on one side just until set, sunny-side up.
10 Raise the heat under the seasoned sauce to medium-high. Stir in the chips, turning to coat all of them well. Let the sauce return to a simmer, cover and turn off the heat. Allow to stand for 5 minutes (no longer).
11 Uncover the pot and check that the chips have softened nicely—they should be a little chewy, but not mushy. Spoon onto warm plates.
12 Transfer an egg to each portion, crumble on the warm merguez and drizzle each portion with sour cream.
13 Scatter on some thinly sliced red onion, crumbled feta cheese, sliced radishes, diced avocado and garnish with chopped coriander. Serve immediately