Details
Serves
4
Total
25 min.
Prep
15 min.
Cook
10 min.
Active
25 min.
Difficulty
3/10
Tags
type-breakfast
ingredient-egg
cuisine-mexican
method-skillet
Equipment
Stock Pot
Large Skillet
Paper Towels
Ingredients
Chips
16 oz Tortillas,
corn
2 c Vegetable Oil
Egg Options
4 ea
Oeufs Brouillés
4 ea
63°C Egg
Egg cooked however desired
Salsa
2 c
Salsa Roja
Toppings
4 T
Guacamole
4 T @cilantro
¼ c
Pickled Red Onion
4 T Queso Fresco
2 T Cilantro,
chiffonade
1 ea Watermelon Radish,
⅛” rondelle
Instructions
Prep
Cut tortillas into 8 even pieces, fry in oil to make
Chips
, dry on paper towels
Assemble all other ingredients
Cook
Cook
Salsa
until slightly thickened, add
Chips
and coat
Cook desired
Egg Options
, ensuring to time it so that it will be done at the same time
Finish
Plate and add
Toppings
as desired, serve immediately