I am so loving the resurgence in "poverty meal" recipes on the recipe circuit. Eggs are so back "in vogue" now. In our household, cackleberries (what my Dad used to call them) have never been out of style. Since moving back east I have not had a chilaquiles. When I saw this recipe in the LA Times Food & Drink Weekly Guide I got a hankering. They are going to be made this weekend (with poached eggs of course) with fire roasted canned tomatoes - just the best! Make the sauce the night before for best flavor. Besides, who needs a blender AND hot oil first thing in the am?