Sort ingredients
mrttribadris
QR Code
Listen
Pdf
Place oil in a heavy bottom skillet and place over medium-high heat.
Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.
Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.