Preheat oven to 400 degrees. \nStack the tortillas on a cutting board and carefully slice into 8 wedges. Spray a large baking sheet with non-stick cooking spray or coat with canola oil. Place tortillas on the baking sheet and spray the tops with more non-stick cooking spray, or brush with canola oil. Sprinkle with a pinch of kosher salt. \nBake, tossing once halfway through, until golden brown and crispy, about 10-15 minutes. Set aside.\nMeanwhile, coat a large skillet with a drizzle of canola oil and heat over medium heat. Add in the onion and sauté until tender and translucent, about 5-7 minutes. Stir in the tomato paste and let cook for about 1 minute more. Add in the This Little Goat went to Yucatán sauce and chicken broth, mixing to combine. Bring the mixture a boil, then reduce the heat to a simmer. Let simmer until liquid is reduced by about ⅓, about 5-7 minutes. \nAdd the cilantro and crispy tortilla chips to the pan, tossing to coat in the sauce. Let sit for a few minutes, stirring occasionally, allowing the tortillas to soften in the sauce. \nHeat a separate non-stick skillet over medium-low heat and coat with a drizzle of canola oil. Crack 2 eggs into the pan and cook, undisturbed, until the whites are set but yolks are still runny, about 3-4 minutes. Sprinkle with a pinch of kosher salt and freshly-ground black pepper and carefully place eggs on top of your tortilla chip mixture. \nTop with crumbled cotija cheese and torn cilantro leaves. Serve immediately.