Chipotle Chilaquiles

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Extra-virgin olive oil

1 onion, cut into 1/4-inch dice

Kosher salt

4 cloves garlic, smashed and chopped

1 jalapeno pepper, seeded and finely diced

2 to 3 links fresh chorizo, casings removed, meat crumbled

1 bunch fresh cilantro, half the leaves left whole for garnish and the rest finely chopped, stems included

1 to 2 chipotles in adobo sauce, finely diced, plus the sauce from half of a 7-ounce can (add more chiles if you like it spicier)

1 28-ounce can plum tomatoes, passed through a food mill

Canola oil, for frying

10 6-inch corn tortillas, cut into sixths

1 1/2 cups grated Oaxaca or Monterey Jack cheese

1 1/2 cups crumbled queso fresco cheese

6 large eggs

1 lime, cut into wedges, for serving

1 cup Mexican crema or sour cream