A rather anglicized version of chilaquiles (essentially 'nachos' with a fried egg on top.) However, this was still a somewhat high end version

The chili sauce was made with home grown roasted tomato sauce, smoked garlic and chipotle paste. I fried strips of fresh wheat tortillas in smoked rapeseed oil. The feta (in place of queso blanco) was barrel aged, which was/is the nicest feta I have had since my Greek flat mate used to bring it back from Athens in the '90s. (Not
quite as good as that, but in the same boat/barrel.) I also used some vintage cheddar. I discovered, after I had torn bits into the middle of it (it was layered up) that what I had thought was coriander was actually parsley, but it kind of worked. Slow fried (inlefto over smoked oil) Duchy Original egg

(Not sure they actually taste any better than they should...)
It was really rather tasty. Will make again with coriander. The sauce was a bit runny, so I ate it from a shallow pasta bowl.
“In the midst of winter, I found there was, within me, an invincible summer." Albert Camus