# What You Need:
→ Tortillas & Oil
01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying
→ Salsa
03 - 1 cup store-bought or homemade salsa verde or roja
→ Toppings
05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Optional: sliced jalapeños, radishes, cooked shredded chicken or beans
# Step-by-Step Guide:
01 - Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, approximately 1 to 2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from the skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1 to 2 minutes until slightly thickened.
03 - Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1 to 2 minutes until the chips are well coated but still retain some crunch.
04 - In a separate nonstick skillet, fry the eggs to your preferred doneness with sunny side up being traditional, ensuring whites are set and yolks remain runny. Season with salt and pepper.
05 - Divide the salsa-coated chips between two plates. Top each portion with a fried egg.
06 - Top with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add any optional toppings as desired.
