Brown the sausage. Heat a large skillet over medium and brown the sausage rounds, 3–4 minutes per side. Don't drain — leave the rendered fat in the pan.

Sauce the chips. Add the tortilla chips and salsa to the skillet. Toss quickly over medium heat until the chips are coated and just starting to soften — you want them holding their crunch, not falling apart. About 1–2 minutes.

Fry the eggs. Heat the oil in a separate skillet and fry the eggs to your liking. Sunny-side up gives you the runny yolk that makes chilaquiles, well, chilaquiles.

Plate it up. Divide the chip mixture among bowls, top each with a fried egg, and shower with cilantro. Add queso fresco, avocado, or a squeeze of lime if you want.