Description
A vibrant and flavorful Mexican breakfast dish featuring crispy tortilla chips, zesty salsa, and sunny-side-up eggs.
Ingredients
Scale
- 6 small corn tortillas, cut into triangles
- 1/3 cup vegetable oil for frying
- 1 cup salsa verde or roja
- 2 large eggs
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1/2 avocado, sliced
- 2 tablespoons sour cream or Mexican crema
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden brown, about 1–2 minutes per side. Drain on paper towels and season with salt.
- Remove excess oil from the skillet, leaving about one tablespoon. Lower the heat and add the salsa, simmer for 1-2 minutes.
- Gently toss the crisp tortilla chips in the salsa, cooking for another 1-2 minutes.
- In a separate nonstick skillet, fry the eggs to desired doneness, seasoning with salt and pepper.
- Assemble by dividing the salsa-coated chips between plates, topping each with fried eggs, crumbled cheese, red onion, cilantro, and avocado. Finish with sour cream.
Notes
For a healthier option, consider air-frying the tortilla chips. Feel free to customize toppings based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg