Crispy corn tortillas simmered in zesty salsa, topped with fried eggs and fresh toppings like queso fresco, avocado, and cilantro.
# What You'll Need:
→ Tortillas & Oil
01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying
→ Salsa
03 - 1 cup store-bought or homemade salsa verde or roja
→ Toppings
05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Optional: sliced jalapeños, radishes, cooked shredded chicken or beans
# Method:
01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, about 1-2 minutes per side. Drain on paper towels and lightly season with salt.
02 - Remove excess oil from skillet, leaving about 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1-2 minutes until chips are well coated but still retain some crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness. Sunny side up is traditional with whites set and yolks runny. Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each with a fried egg.
06 - Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.
