INGREDIENTS:
4-5 handfuls of Corn Tortillas Chips or 12 Diego’s 6in Yellow Corn Tortillas or 10 Diego’s White Corn Tortillas (check out our recipe for making “Diego’s Corn Tortilla Chips” here)
2-3 cups *Fresh or Store-bought (*See our fresh "Salsa Verde Recipe" here)
½ cup water or vegetable broth
½ cup crumbled fetta
¼ cup coriander leaves or other small, herbed leaves and/or thinly diced or sliced radish
Pickled onions (see recipe on website)
1 avocado slice optional
4 -6 eggs, depending on personal preference
Optional serve with: See website for recipes: Avocado Crema or Guacamole Especial
INSTRUCTIONS:
Note: This is a quick-making dish you can make once you have the salsa verde and the corn tortilla chips ready to start. So, have the toppings and/or other foods you plan on serving with this dish ready, as well as your table setting, etc.
Fry or poach your eggs and set them aside in a covered dish to keep them warm.
Pour the freshly homemade *Salsa Verde or Store-bought Salsa and water/broth into a large fry pan or cast-iron skillet and simmer on medium for 5-10 minutes to slightly thicken.
Fold the corn tortilla chips into the heated and slightly thickened Salsa Verde with a slotted spoon to thoroughly coat the corn tortilla chips.