Heat a small pot with 2 tablespoons of olive oil over medium-low heat. Add the minced garlic immediately. You don't want to wait for the oil to heat up, as that will burn the garlic faster.

When the garlic starts to brown, add the crushed and diced tomatoes, and let it simmer for 10-15 minutes. The tomato sauce will splatter a bit, so be careful! Once the sauce has simmered, add the onion powder, parsley, and salt to taste. Turn off the heat and set aside.

Preheat oven to 375 degrees F (190 degrees C). Brush two baking pans lightly with olive oil.

Brush one side of each corn tortilla with olive oil. You don't need a lot of oil, but you do want to make sure that every bit of the surface is moistened with the oil. Stack the tortillas on top of each other. Quarter the tortillas by chopping it in half and then chopping each half down the middle. Line all the tortilla pieces onto the greased baking pans, sprinkle some salt (I also added some onion powder), and bake for 8-12 minutes, or until the tortillas are slightly browned.

Turn up the oven to 450 degrees F (230 degrees C). Place all the tortilla chips on the bottom of a rectangular baking dish. Mine was an 8x11-inch baking dish.

Take 1 and 1/4 cups of the tomato sauce, and stir in the chili and garlic powder. Pour the sauce on top of the tortilla chips, and give it a quick stir to incorporate everything. Top the tortilla chips with goat cheese and bake for 5 to 7 minutes.

While the tortilla chips are baking, fry up 4 eggs.

Serve the chilaquiles by dishing out some of the baked tortilla chips and top it with a fried egg. Garnish with parsley and a bit of lime juice.

Save the rest of your tomato sauce for another dish!