In a large cast iron pan or oven safe skillet, heat oil over medium heat. Add onion and garlic and cook for 1-2 minutes until fragrant. Reduce heat to low, and whisk in flour, chili powder, cumin, and oregano. The mixture will seem thick and uneven, and that’s ok!

Slowly whisk in the broth, then increase heat to medium and simmer sauce for 5 minutes, whisking occasionally. Add crushed tomatoes and whisk to incorporate, allowing the sauce to simmer for another 5 minutes, until slightly thickened. Turn off heat.

Preheat the oven to 400°F (200°C).

Remove half the tomato sauce from skillet and set aside. Add half the taco chips to skillet pan and gently coat with the remaining tomato sauce. Sprinkle coated chips in the pan with half the cheese, half the beans, and half the corn. Repeat layers by adding the remaining chips, and top with almost all of the remaining tomato sauce, reserving 1/2 cup (125 mL). Top with remaining cheese, beans and corn.

Using a spoon or the base of a ladle, gently create six small indents in the last layer, spacing them apart so there is about an inch between indents. Carefully crack eggs into those indents. Place skillet in preheated oven and cook for 10-15 minutes, checking every 5 minutes. Aim for the egg white to look opaque, but the yolk to be a bit runny. Remove from oven.

Pour the remaining sauce around the perimeter of the pan. Top the dish with your choice of fresh tomato, avocado, chopped cilantro and scallions, crumbled Queso fresco, sour cream and diced red onion. Serve immediately.