Ingredients
2 jars salsa Verde (11 oz. each)
2 c. chicken broth
1 bag shredded Mexican cheese
1 bag tortilla chips
1 tbsp. vegetal oil
4 eggs
Cilantro, chopped, for garnish
Sour cream, for garnish
Preparation
Step 1Preheat the oven to 325°.
Step 2In a medium saucepan over medium-high heat, combine 1 jar salsa and chicken broth. Bring to a boil and cook for 2 minutes, stirring continuously. Remove from heat and add cheese, stirring until melted (it won’t combine into a smooth sauce; that’s fine).Step 3Place tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.Step 4Once you’re halfway through cooking, heat the oil in a sauté pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture. Step 5Crack open the second salsa jar and spoon on a little extra salsa. Garnish with cilantro and sour cream.
