Ingredients
Method
- Heat the oil in a large skillet over medium heat. Fry the tortilla wedges in batches until golden and crisp. Skip if using store-bought chips.
- Pour the salsa into the skillet with the vegetable broth. Bring to a gentle simmer and cook for about 5 minutes.
- Lower the heat and add the tortilla chips. Toss gently to coat, cooking for 1 to 2 minutes until slightly softened.
- In a separate pan, fry the eggs with a little oil, sunny-side up or over easy.
- Divide the sauced chips among four plates or bowls.
- Top each plate with a fried egg, crumbled queso fresco, and a drizzle of crema. Scatter sliced onion and cilantro on top.
- Add a few slices of avocado to each plate.
- Bring the plates to the table immediately while the chips still have some crunch.
Notes
A few small changes can shift the flavor and texture. Use day-old chips instead of fresh ones, since slightly stale chips hold up better in the sauce without turning soggy too fast. Make your own salsa from scratch with roasted tomatillos or tomatoes if you have extra time, since it usually tastes brighter than jarred versions.
Add shredded cooked chicken on top if you want a heartier meal instead of a vegetarian one. For more heat, stir sliced jalapeños into the salsa while it warms, or add a few dashes of hot sauce at the table.
A squeeze of fresh lime juice right before serving also brightens up the whole plate without much extra effort.