With Fried Eggs Recipe

Name: With Fried Eggs Recipe
Ingredients: 2 quarts vegetable, canola, or peanut oil; 16 soft corn tortillas, cut into 6 wedges each; Kosher salt; 2 cups; 1 cup homemade or store-bought low sodium chicken broth or water; 4 eggs; 1/2 cup Mexican; or sour cream; 1/2 small white onion, thinly sliced; 1/4 cup chopped fresh cilantro leaves; 1/4 cup crumbled cotija cheese

11 ingredients

5 steps

Ingredients

2 quarts vegetable, canola, or peanut oil
16 soft corn tortillas, cut into 6 wedges each
Kosher salt
2 cups
1 cup homemade or store-bought low sodium chicken broth or water
4 eggs
1/2 cup Mexican
or sour cream
1/2 small white onion, thinly sliced
1/4 cup chopped fresh cilantro leaves
1/4 cup crumbled cotija cheese

Directions

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
3

and chicken broth (or water, if using) in a large straight-sided saute over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
4

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.
5

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