Ingredients

• 5 corn tortillas, cut into triangles (or whatever shape you want!), brushed with EVOO, sprinkled with salt, and baked for 10 minutes at 350 degrees (for this I used sprouted grain Ezekiel tortillas. Also, as my gal Ina says, store-bought is fine!)

• Cashew Cream
  1 cup raw cashews, soaked for a few hours or overnight (strain and discard water)
  Juice of 1 lime
  Zest of one lime
  1 Tablespoon nutritional yeast
  1 Tablespoons extra virgin olive oil
  2 big pinches of salt
  3/4 cup water

• Sauce

  2 cloves garlic, finely chopped or minced
  2 Tablespoons extra virgin olive oil
  One 14.5 oz can diced fire roasted tomatoes
  One 15 oz can great northern or cannellini beans (drained and rinsed)
  1/2 cup chicken or veg broth
  1 Tablespoon sherry vinegar
  1 Tablespoon chili powder
  1 Tablespoon chipotle chili powder
  Salt to taste
  4 eggs
  Cilantro for garnish
  Thinly sliced red onion or shallot for garnish

How to make it

• Make cashew cream: Blend all ingredients together in a blender until smooth (consistency of crema ). Set aside.

• Make base: Heat ovenproof skillet over medium-high heat and add olive oil and garlic. Sauté until fragrant but not browned, just less than a minute. Add tomatoes and spices and a few pinches of salt. Add beans and broth and cook over medium-high heat until liquid reduces and sauce thickens (about 3-5 minutes). Mix in tortilla chips and toss with sauce and beans so half of the chips are in the liquid and a few are on top

• Add eggs: Make space for eggs and crack each one into the sauce and chips. Bake at 350 for about 10-15 minutes or until eggs are cooked as desired – check for whites to be cooked through

• Finish and enjoy: Remove from oven, serve with crema, cilantro, and red onions or shallots.