Ingredients:

  • 12 oz thick-cut tortilla chips
  • 2 tbsp vegetable oil
  • 1 small white onion, thinly sliced
  • 2 cups salsa roja or salsa verde
  • 1/2 cup chicken or vegetable broth
  • 1 clove garlic, minced
  • 4 large eggs
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup Mexican crema
  • 1 bunch fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Heat vegetable oil in a 12 inch cast iron skillet over medium high heat. Sauté sliced onions and minced garlic until they are translucent and smell fragrant. Note: Don't let the garlic brown too fast or it'll turn bitter.
  2. Pour in the salsa and broth. Simmer for 5-8 minutes until the sauce thickens and looks velvety. This is your first aroma checkpoint; the smell should be rich and concentrated.
  3. Increase the skillet heat to high. Once the sauce is bubbling vigorously, add the tortilla chips. Toss rapidly with a slotted spoon for 30-60 seconds until every chip is coated but still feels firm. Remove from heat immediately.
  4. Move the chips to a platter. In a separate non stick frying pan, heat a touch of oil over medium heat.
  5. Crack the eggs into the pan. Fry until the whites are set but the yolks are still jiggly.
  6. Plate the coated chips in four portions.
  7. Place one fried egg on top of each pile of chips.
  8. Sprinkle each serving with crumbled cotija cheese and a generous drizzle of Mexican crema.
  9. Scatter chopped cilantro over the top.
  10. Finish with a squeeze of fresh lime juice until the aroma of citrus hits your nose.