Mama Maggie's Kitchen

0 Toast the chiles on a griddle.
1 Remove the stems and seeds.
2 In a stock pot, add 4 cups of water.
3 Place the chiles inside the stock pot.
4 Turn heat on and bring to a boil.
5 Turn heat off.
6 Let the chile rest in the hot water for 5 minutes, or until soft.
7 Add reconstituted chiles, onion, garlic, salt, and 2 cups water to a blender.
8 Blend until smooth.
9 Discard the water from the reconstituted chiles.
10 Heat olive oil to a large pan.
11 Carefully strain the guajillo sauce into the pan. 
12 (The sauce will splatter slightly when adding to the pan).
13 Stir and cook for 5 minutes.
14 Gently add each egg to the pan.
15 Reduce to medium-low heat.
16 Cover and bring to gentle simmer.
17 Remove cover and cook for an additional 2 minutes, or until eggs whites are fully cooked.
18 Gently scoop up the egg and place on a plate.
19 Add more guajillo sauce from the pan to the plate.
20 Serve with refried beans, avocado slices, and tortillas.