A delightful twist on the classic enchilada bake, featuring layers of flavorful tomato sauce, tortillas, and cheese, topped with a perfectly fried egg.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your casserole.
Heat a drizzle of oil in a large skillet over medium heat.
Using a non-stick skillet can make cleanup easier.
Sauté the chopped onion and minced garlic until fragrant and softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the cumin, oregano, sugar, and salt to the skillet, stirring to combine.
Toast the spices briefly to enhance their flavors.
Stir in the chopped tomatoes and simmer until the sauce thickens, about 10 minutes.
Simmering allows the flavors to meld together beautifully.
Lightly char the tortillas over a gas flame or in a dry skillet.
Charring adds a smoky flavor that enhances the dish.
Spread a layer of the tomato sauce in the bottom of a medium casserole dish.
A thin layer prevents the tortillas from sticking to the dish.
Place a layer of tortillas over the sauce, followed by a portion of the shredded cheese.
Repeat layers for a visually appealing and evenly flavored casserole.
Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
Press down gently to compact the layers for even baking.
Bake the casserole in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
Let the casserole rest for a few minutes before serving to set the layers.
Heat a small amount of oil in a skillet and fry the eggs sunny-side up.
Spoon hot oil over the egg whites to cook them evenly without flipping.
Cut the casserole into portions and top each serving with a fried egg.
Garnish with fresh herbs like cilantro for a pop of color and flavor.
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