Ingredients
- 1-2 tablespoons oil
- 2 stale corn tortillas, sliced into strips
- ½ cup dried chile salsa (or smooth store-bought salsa or chile sauce)
- handful of chopped scallions
- a bit of diced red onion
- ½ an avocado, chopped w/ a bit of lime + salt
- 2 fried eggs (vegan sub: black beans)
- ¼ cup, or so, crumbled cotija cheese (vegan: omit)
- squeeze of lime
- salt, pepper
Instructions
- Heat oil in a medium skillet. Add tortilla strips and a few pinches of salt. Lightly fry/toast strips until the edges become browned and crispy. (Flip a few times so both sides cook).
- Pour the chile sauce into the center of the skillet to coat the tortillas. (I like to leave the tortillas that are a few inches from the edges un-sauced so they remain a bit crispy). Let the sauce sizzle in the skillet with the tortillas for a few minutes while you fry your eggs. (turn heat down or off if you’re skillet is getting too hot).
- Fry eggs and add to the skillet along with scallions, red onion, avocado, and cheese. Add a squeeze of lime, and more salt, to taste.