We put a harissa sauce spin on this traditional Mexican tortilla-based dish. And then we put eggs on it so we could eat it for breakfast. No shame.

Harissa Chilaquiles

Heat butter in a 10-inch cast iron skillet over medium heat. Add onions and season with salt. Sauté until softened, about 3 to 5 minutes.

Stir in harissa sauce and canned diced tomatoes. Bring to a simmer. Remove from heat and add chips, a handful at a time, to sauce; tossing to coat. Crack 6 eggs over the chips and bake for 12 to 15 minutes or until egg yolks thicken and whites set.

Remove cast iron from oven and drizzle with sour cream. Sprinkle with fresh cilantro, cheese, and sliced radishes; serve immediately.