Chilaquiles

Instructions

1. 1 Cut day-old corn tortillas into triangles and fry them in batches in hot vegetable oil at 180 degrees Celsius until golden and crispy. Drain on paper towels and season lightly with salt while still hot.
2. 2 Heat the salsa in a large deep skillet over medium heat until it begins to simmer and bubble. The salsa should be warm enough to soften the chips but not so hot that it immediately makes them completely soggy.
3. 3 Add the fried tortilla chips to the simmering salsa and toss gently to coat every piece evenly. Cook for two to three minutes, allowing chips to absorb some salsa while maintaining a slight crunch in the center.
4. 4 While the chilaquiles cook, fry four eggs sunny-side up in a separate skillet with a little oil. Season with salt and pepper, keeping the yolks runny so they create a rich sauce when broken at the table.
5. 5 Divide the sauced chilaquiles among four plates, arranging them in a generous mound. Top each serving with a fried egg placed carefully in the center, letting it sit proudly atop the sauced chips.
6. 6 Drizzle Mexican crema over each plate in a zigzag pattern, then sprinkle crumbled queso fresco, sliced onion rings, fresh cilantro leaves, and avocado slices. Serve immediately while the chips retain their texture.