Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice onion. Core and seed poblano, then cut into 1/2-inch pieces. Mince half the chili; thinly slice other half. Halve lime. Pick cilantro leaves from stems; discard stems. Drain and rinse half the black beans (use the rest as you like).

Place 4 tortillas (we sent more) on a baking sheet, then sprinkle with 1 tsp Mexican spice blend (we'll be using the rest later). Season with salt and pepper. Bake in oven 5 minutes, then flip and continue baking until golden brown and crisp, 3-5 minutes more. Remove from oven and let cool.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, tossing, until lightly charred, 2-4 minutes. Reduce heat to medium and add onion, 1 tsp Mexican spice blend (save the last tsp for the sauce), and as much minced chili as you like. Cook until onion is softened, 3-4 minutes.

Stir tomatoes into pan and bring to a simmer. Season with salt and pepper. Lower heat to medium, then stir in black beans, cheddar, and remaining Mexican spice blend. Cook until slightly thickened, 3-4 minutes. Break up 3 baked tortillas into chip-sized pieces, then stir into pan to coat in sauce. Remove from heat.

Meanwhile, heat a drizzle of oil in another large pan over mediumhigh heat. Crack eggs into pan. Cook sunny-side up to desired doneness, 2-4 minutes. TIP: If you’re having trouble cooking tops of eggs, cover pan to steam.

In a small bowl, stir together sour cream and a squeeze of lime. Crumble half the ricotta salata (use the rest as you like). Divide chilaquiles between bowls, then top each with an egg. Crumble over remaining baked tortilla. Garnish with cilantro, ricotta salata, sour cream mixture, and sliced chili.