Red Chilaquiles with Eggs

Ingredients

• 6 corn tortillas, cut into triangles
• 4 eggs (or shredded chicken / black beans)
• 1 cup salsa roja or crushed tomatoes with chipotle
• 2 tbsp neutral oil
• ½ cup crumbled cotija or feta
• ¼ red onion, thinly sliced
• Handful cilantro
• Sour cream or crema, to drizzle

Method

1. Fry the tortilla triangles in the oil over medium-high until crisp and golden, 4–5 minutes. Drain on a rack; salt lightly.
2. Warm the salsa in the same pan until bubbling. Add the crisp tortillas and toss just to coat — 60 seconds, so they soften at the edges but keep some bite. Overcook and they turn to mush.
3. Slide the Eggs on top to warm through (fry the eggs separately if using).
4. Crown with cotija, red onion, cilantro, and a zigzag of crema. Eat immediately, before the chips fully surrender.