Ingredients:
- 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth
- 6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
- Cilantro Lime Crema, for drizzling
- 4 fried eggs
- 1 avocado, sliced
- 2 radishes, thinly sliced
- ½ jalapeño pepper, thinly sliced
- Cotija cheese
- Fresh cilantro leaves
- Sea salt and freshly ground black pepper
Instructions:
-
Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened.
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Add the chips and fold to coat in the sauce.
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Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños.
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Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.
Yield:
4 servings
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