Guajillo Chilaquiles - Rick Bayless

Ingredients

• 8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 1 14.5-ounce can diced tomatoes in juice (preferably fire-roasted), drained
• 4 large garlic cloves, peeled and roughly chopped
• 2 1/2 tablespoons vegetable oil (divided use)
• 3 cups chicken broth
• 1/4 tsp sugar
• Salt
• 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick homemade-style corn tortilla chips (such as the ones you buy at a Mexican grocery)
• 4 eggs
• 1 small white onion, thinly sliced
• About 1/3 cup Mexican crema, créme fraiche or store-bought sour cream thinned out with a little milk
• 1/2 cup Mexican queso añejo or other dry grating cheese such as Romano or Parmesan