Classic Mexican Chilaquiles Rojos (Healthy & High Protein)

1. Remove the pit from the tomatoes and remove the stem and seeds from the chiles. 
2. Chop 3 tbsp of onion and 4-5 slices for garnish. Set aside.
3. Boil water and add chiles, onion & garlic. Boil for 5 minutes. 
4. Add tomatoes and boil for an additional 5-6 minutes or until the tomatoes start to blister. 
5. Blend 1/2 cup of the cooking water, the chiles, tomatoes, onion, and garlic for 1-2 minutes until well combined.
6. Add oil spray to a pan and cook 3 tbsp of chopped onion for 2 minutes.
7. Bring the heat down to low. Strain 1/2 the salsa roja into the pan, add salt to taste, and cook for 5-10 minutes. The sauce should get darker in color and thicken.
8. While the sauce cooks, cut the tortillas into triangles. Add oil spray to both sides and air fry for 3 minutes at 350°F. Flip and cook for an additional 2-3 minutes. 
9. Once the salsa is done, stir in the tortilla chips. Turn off the heat and top with fat free cheese. 
10. While the cheese melts, mix 1/3 cup egg whites, 1 egg, and seasonings to taste to make scrambled eggs. 
11. Serve the eggs with the chilaquiles. Top with Greek yogurt, onion slices, and cilantro.