Baked Chilaquiles with California Fig Red Chile Sauce and Scrambled Eggs - California Figs - Califor

Ingredients

• 1 ounce Guajillo chiles, stems and seeds removed
• 4 garlic cloves, peeled
• ½ medium yellow or white onion, chopped
• 1 small bay leaf, thick end of stem removed
• 4 ounces California Dried Figs, stems removed and diced, about 8 figs
• ¼ teaspoon fennel seeds
• 2 cups water
• 1 canned chipotle chile with a little adobo
• 1 teaspoon white vinegar
• ½ teaspoon fine sea salt
• 2 tablespoons unsalted butter
• 12 large eggs, well beaten
• 3 ounces corn tortilla chips
• ½ cup heavy cream
• 1 cup minced California Dried Figs, lightly toss in salt and pepper
• 1 avocado, pitted, peeled, and cubed
• ½ cup minced white onion
• ½ cup chopped fresh cilantro, plus extra for garnish
• 1 cup grated medium cheddar cheese