Chilaquiles with Crispy Tortilla Strips

Ingredients

• 6 small Corn tortillas
• 1 cup Salsa (store-bought or homemade)
• 2 tbsp Vegetable oil
• 2 large Eggs
• 1/4 cup Mexican crema or sour cream
• 1/4 cup Queso fresco or crumbled cotija
• 1/4 tsp Salt(optional)
• 1 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (15 minutes): Cut tortillas into strips. Heat 1 tbsp vegetable oil in a skillet over medium-high heat and fry tortilla strips until crisp and lightly golden, 6–8 minutes. Transfer to a plate.

2. 2

   Cook (15 minutes): In the same skillet, add salsa and bring to a gentle simmer. Add fried tortilla strips and toss to coat; simmer until saucy and slightly softened, 6–8 minutes.

3. 3

   While chilaquiles simmer, fry or cook the eggs to your preference (e.g., sunny-side up) in the remaining 1 tbsp oil, about 2–3 minutes.

4. 4

   Serve: Spoon chilaquiles into bowls, top with fried egg, crema, crumbled cheese, and optional cilantro.