Roasted Tomato Chilaquiles

In a very large deep skillet, heat oil over medium heat. Add onion and garlic; cook and stir until beginning to turn golden, about 5 minutes. Transfer onion mixture to a blender. Add tomatoes, chipotle pepper and salt. Cover and blend until nearly smooth. Pour sauce into skillet. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 5 to 7 minutes. Add chicken broth. Return to a boil; reduce heat. Simmer, uncovered, 8 minutes more. Gently stir in chips until well-coated; cover and set aside.

Meanwhile, coat a large skillet with cooking spray. Heat over medium. Add eggs, half at a time if necessary. Cook to desired doneness, turning if desired. Add eggs to top of tortilla mixture. Top with avocado, sour cream, Quick-Pickled Radishes and cilantro.