- Chilaquiles: Heat oil in large skillet set over medium heat; cook onion, jalapeño and garlic for about 4 minutes or until vegetables start to soften. Stir in salsa and bring to simmer; cook for about 5 minutes or until vegetables are tender and salsa thickens slightly. Gently stir in chips and simmer for 3 to 4 minutes or until chips are tender.
- Assembly: Meanwhile, stir together sour cream, half of the cilantro, lime zest, lime juice and cumin; set aside.
- Heat oil in large nonstick pan set over medium heat; break eggs into skillet. Sprinkle with salt and pepper. Cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.
- Divide chilaquiles among 4 plates and top each with a fried egg. Drizzle with sour cream mixture and sprinkle with remaining cilantro.
Sprinkle chilaquiles with desired toppings, such as thinly sliced radishes, chopped tomatoes, sliced green onion or queso fresco.