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Preheat oven to 425 degrees.
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In a large oven-safe skillet, stir the tomato sauce, tomato paste, garlic, chipotle peppers and spices over medium heat until it comes to a simmer.
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Remove half the sauce from the pan (I just stick mine in a glass liquid measuring cup) and set aside. Add half the tortilla chips to the pan and toss them around a little to coat them in the sauce. Smooth into a single layer (it doesn't have to be at all perfect - you just don't want a small mountain in the middle) and cover with half the grated cheese. Add the other half of the chips, cover with the sauce you set aside and then sprinkle on the second half the grated cheese.
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Carefully break your eggs on top of the chips and place the whole pan in the oven to cook for about 5-10 minutes, until the cheese is bubbling and the egg whites are opaque and the yolks are still a little runny.
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Remove and serve immediately with the toppings of your choice.