Chilaquiles with Fried Eggs and Salsa
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Ingredients
enough to toss with tortillas store-bought salsa
about 4-6 corn tortillas preferably sturdy for frying
to taste Mexican sour cream or thick regular sour cream
about 1/2 cup Queso fresco or Cotija cheese
a few slices Radish
a few slices White onion
2 Eggs for frying
enough for frying eggs and tortillas Olive oil or butter
to taste Salt
as needed Coarse salt or regular salt for seasoning eggs
Equipment
Frying pan
Paper towels
Knife
Cutting board
Stove
Spatula
Cooking oil
Directions
Prepare all ingredients including salsa, tortillas, sour cream, cheese, radish, onion, eggs, and oil.
Slice radish and onion thinly. Set aside.
Deep fry the corn tortillas in hot oil or butter until crispy and golden, about 2-3 minutes.
Remove tortillas and set on paper towels to drain excess oil.
Once cooled slightly, break tortillas into smaller pieces or chips.
Heat a pan with olive oil or butter over medium heat.
Add the fried tortilla chips to the hot oil and toss with store-bought salsa till coated.
Cook in the salsa for a few minutes to soak up flavors, then remove from heat.
In a separate pan, fry two eggs in olive oil or butter until crispy and brown around the edges, with puffy bubbles.
Season eggs with salt, and cook until whites are set and yolks are to your liking.
Place the churched tortilla chips on a plate, spoon the fried eggs on top.
Decorate with slices of radish, onion, and crumbled queso fresco or Cotija cheese.
Optional: drizzle Mexican sour cream over the dish and add additional salsa or herbs if desired.
Serve immediately while hot and enjoy.
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