1. Heat the chili pepper and garlic in a dry 10-inch cast iron skillet over medium-high heat, turning occasionally, until the chili is pliable and the garlic is browned in spots, about 5 minutes. Remove from heat and let cool slightly, remove stem from the pepper and peel the garlic. Transfer the chili and garlic to a blender, reserve the skillet. Add the tomato sauce, broth and cumin, puree until almost smooth.
2. Heat 1 tbsp. oil in the reserved skillet over medium heat. Slowly add the tomato mixture and cook, stirring occasionally, until thickened and darkened, about 8-10 minutes. Season with salt and pepper.
3. Heat the remaining oil in a medium non-stick skillet over medium heat. Crack the eggs in the skillet and season with salt and pepper. Cook, without flipping, until the whites are set and the yolks are runny, 3 to 4 minutes.
4. Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from heat and top with the eggs, radishes, red onion, cilantro and cheese.
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|Serving Size: 1 Serving (582g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 820 (45%)|
|Amt Per Serving||% DV|
|Total Fat 91.1g||122 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 43.1g|
|Cholesterol 423mg||130 %|
|Sodium 1738.1mg||60 %|
|Potassium 965.8mg||25 %|
|Total Carbohydrate 228.7g||67 %|
|Dietary Fiber 18.6g||75 %|
|Sugars, other 210.1g|
|Protein 39.6g||57 %|
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Calories per serving: 1842
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