Rojo Chilaquiles

To make the Roasted Tomato and Chipotle Salsa:

• Preheat broiler to high and position oven rack close to top.
• Set a colander over a large bowl and pour in peeled plum tomatoes to strain juice; set juice aside. Place tomatoes and onion on a baking sheet and drizzle liberally with olive oil. Broil for 20 minutes, or until tomato tops are charred.
• While the tomatoes and onion broil, heat a dry skillet over medium heat and add peppers and garlic. Cook for 5 to 6 minutes, tossing occasionally until chilies and garlic is lightly charred. Remove from heat.
• Transfer charred chilies and garlic to a blender along with roasted tomatoes and onion; make sure to pour in any residual juice and oil from roasting pan. Add salt and blend until salsa is lightly pureed. You don't want to over blend; you want a little texture and should see little black bits in the salsa. Refrigerate about 30 minutes or while you make the chilaquiles.

To make the Chilaquiles:

• Make homemade tortilla chips by heating vegetable oil to about 400 degrees (use a thermometer to ensure heat). If your oil is not hot enough, you chips will to be greasy and not nearly as crispy. Position a metal cooling rack over a sheet pan and set next to where you are frying your chips. Working in small batches (about a handful), fry tortilla strips until they are golden and crispy. Tortilla strips will bubble and steam vigorously for about 30 desonds when they hit the hot oil. Continue cooking for 1 minute once the bubbling subsides. Using a slotted spoon, spider or tongs, carefully remove chips from the oil and transfer to the cooling rack. Repeat until all chips are fried.
• Make the rojo sauce in a large frying pan or pot. Add to the pan the prepared Roasted Tomato and Chipotle Salsa and the reserved tomato juice and set over high heat. When the sauce begins to boil, reduce heat and simmer gently while you cook the eggs.
• Crack eggs into a large bowl and whisk. Heat a nonstick pan over medium heat and melt the butter. Scramble the eggs however you like them (soft scramble, hard scramble, however you choose).
• To assemble the chilaquiles, add chips to the warm rojo sauce and toss so the chips are evenly covered in sauce. Divide the sauce-drenched chips among 4 serving plates and divide scrambled eggs on top of the chips. Garnish with avocado, a drizzle of sour cream, and a generous pinch of queso fresco, and chopped cilantro. Serve and eat immediately.

Cook's Note:

Roasted Tomato and Chipotle Salsa can be made in advance for a quick weekend breakfast or for your at home game day. Salsa will keep in the refrigerator in a tightly sealed container for up to a week.