8 corn tortillas, quartered
1 cup salsa verde or salsa roja
2 eggs
Salt and freshly ground pepper
4 tablespoons crema
2 tablespoons crumbled Cotija cheese
¼ small onion, diced
½ avocado, sliced (optional)
Cilantro (coriander) leaves, for garnish
In a large frying pan, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, add the tortilla quarters and fry until the chips are golden brown on both sides, about 1 minute per side. Transfer the chips to paper towels to drain. In a saucepan over medium heat, add 1 tablespoon of the oil. Add the salsa and cook to warm through. Add the chips and stir to coat with the salsa. Meanwhile, in a small frying pan, heat the remaining 1 tablespoon oil. Crack in the eggs and season with salt and pepper. Cook for 1 minute and reduce the heat to low. Cook until the white is set and the edges are golden and crispy, about 2 minutes more. In the last 30 seconds of cooking, use a spoon to baste the egg white with the hot oil, helping to finish cooking the white. Transfer the fried eggs to a plate using a spatula. To serve, spoon the chips and salsa on 2 plates. Top each with a fried egg, crema, Cotija, onion, avocado (if using), and cilantro.