Chilaquiles!

Best hangover food ever!

1 container of fresh Tomatillo Salsa
4 cloves Garlic
Olive Oil
1c Chicken Stock
1/3 bag Corn Tortilla Chips
1c shredded Cheese - Monterey Jack or similar
1c Mexican Cheese, or Feta also works great
1 can Black Beans, rinsed and strained
Cilantro
1tbsp Sugar
Salt to taste
Butter
2 Eggs
Pepper to taste

Coat bottom of a sauce pan with olive oil and heat over medium high.
Add crushed garlic, and saute.
Add salsa, and cook until reduced to thick paste, stirring frequently.
Add stock, beans, sugar and salt, and reduce until thick enough to coat spoon.
Once sauce is thickened, add chips and shredded cheese to pan and carefully stir to coat.
Turn off fire, and cover pan. Let stand for five minutes, but not longer!

While chips are steaming, fry two eggs in butter, sunny side up.

When five minutes have passed, chips should be chewy and cheese should be melted.

Dish the mixture into two bowls. Top with Mexican cheese, chopped cilantro, and one egg each.

Serve immediately.