Heat oil in a 10” skillet until 370 degrees.

Slice tortillas into quarters and fry a few at a time in the oil until crispy, about 45 seconds on each side.

Remove to a plate lined with paper towel. Keep oil heated for frying egg, adding more oil if necessary.

Heat salsa in a small saucepan and stir in shredded chicken (or pork).

On a large plate, spread the chips and spoon over meat sauce.

Top with jalapeno slices, queso fresco, avocado, crema, and cilantro.

Gently break egg into the hot oil, spooning oil over the yolk a couple times to set it.

Cook egg until the whites are no longer translucent, about 2 minutes.

Remove with a spatula and place over chips.

Sprinkle egg with salt and finish with hot sauce.

Serve right away.

Charred Red Salsa

Ingredients