Bring the water to boil in a saucepan. I cheated slightly and boiled the water in an electric kettle and poured it into the saucepan. There’s no real superior method here. Add the ancho chile to the boiled water and soak for 15 minutes to give it time to plump up.
Once finished, use tongs or a ladle to extract the chile. Remember to save the water for the sauce! However, if you accidentally pour the water down the drain, it’s not the end of the world.
Blend the soaked chile, 1 cup of reserved hot water, crushed tomatoes, garlic, salt and gochujang until smooth.
Pour sauce into a large pan and heat over medium heat for 4 to 5 minutes. Turn off the heat and add the tortilla chips. Stir the chips to coat with the sauce. In a separate pan, drizzle a teaspoon of oil and fry an egg on top, until the whites have settled. Plate the egg and fry the rest of the eggs. If you are excellent at multitasking, you can probably fry the eggs while you heat the red sauce. I am not quite so talented.
Top the chips with the fried eggs, cotija, chopped cilantro, jalapeños, onions and avocado. Serve immediately.
NUTRITION INFORMATION: Amount for 1/3 of recipe: Calories: 407, Total Fat 21g, Saturated Fat: 3.7g, Sodium: 1338mg, Cholesterol: 186mg, Total Carbohydrate: 44g, Dietary Fiber: 5.5g, Sugar: 5g, Protein 12.5g