Make the charred salsa verde recipe the night before to use in this recipe, or any salsa verde will do. Use pantry tortilla chips if you are feeling lazy, and pantry cheese to top it if you want it to be 100% pantry. However we recommend making it as directed, so good and worth the effort!!
1. Heat vegetable oil to 375°F in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
2. Heat Salsa Verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
3. Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add four eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
4. Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately.
0 servings