The Bojon Gourmet

Make the chips:
2 Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
3 Cut the tortillas into sixths and place on a baking sheet. Toss with enough oil to coat lightly and a few pinches of salt, and spread on two baking sheets. Bake until golden and crisp, 10-15 minutes.
Make the chilaquiles:
6 Meanwhile, heat a tablespoon of oil in a wide skillet set over a medium flame. Add the onion and cook, stirring until tender, 5 minutes. Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.
7 Place the tortilla chips in a large bowl, pour in the enchilada sauce, and toss with your hands to coat. Fold in the cooked kale and the black beans. Oil a large baking dish (I use an 8x12-inch oval one) and spread in the tortilla mixture and any sauce hanging out on the bottom of the bowl. Bake until the chips are hot and starting to crisp a bit around the edges, 10 minutes. Remove from the oven and sprinkle on the cheese.
8 Use the back of a soup spoon to make 4-6 divots in the chips (depending on how many eggs you want). Carefully crack the eggs into the divots and sprinkle with a few pinches of salt. Return to the oven and bake until the eggs are set to your liking, 10-15 minutes.
9 Remove from the oven, scatter the cotija and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops.