With Fried Eggs Recipe

Name: With Fried Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat vegetable oil to 375u00b0F 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

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts vegetable, canola, or peanut oil, 16 soft corn tortillas, cut into 6 wedges each, Kosher salt, 2 cups, and more.

Yes, With Fried Eggs Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!