By Marge Perry & David Bonom
Corn chips absorb a savory, somewhat spicy sauce made from well-seasoned, pureed tomatoes and are topped with soft cooked eggs. Perfect for brunch with friends!


    • Butter
    • Canola Oil
    • cans diced tomatoes
    • chopped fresh cilantro
    • chopped white onion
    • Dried Oregano
    • eggs
    • garlic cloves
    • ground chipotle pepper
    • ground cumin
    • jalapeño peppers
    • queso fresco
    • reduced sodium chicken broth
    • yellow tortilla chips


    1. Heat the oil in a large skillet over medium-high heat. Add 1 cup of the onion, garlic, and jalapeño and cook, stirring occasionally, until lightly browned, about 5-6 minutes. Stir in the oregano, cumin, and ground chipotle and cook 30 seconds. Add the tomatoes and cook until slightly thickened, about 6-7 minutes. Remove from the heat and stir in the broth. Cool 5 minutes and puree in a blender.
    2. Return tomato mixture to the skillet and warm over medium heat. Remove from the heat and stir in 1 tablespoon of the cilantro and gently stir in chips to coat with sauce.
    3. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the eggs, cover skillet and cook until whites are set and yolks are set but still slightly runny, about 4-5 minutes.
    4. Divide tortilla chip mixture among 4 plates and top each with 1 egg. Garnish with remaining 1/4 cup onion, 1 tablespoon cilantro, and cheese if using.