- 2 (14.5 ounce) cans Muir Glen Fire Roasted Diced Tomatoes with Medium Green Chilies
- 2 medium cloves garlic, peeled
- 1 medium red onion, peeled and quartered
- 1 bunch cilantro
- 1/2 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 2 tablespoons canola oil
- 9 (6 inch) stale corn tortillas
- 4 large eggs
- 1 cup (4 ounces) crumbled queso fresco cheese
- Radishes, thinly sliced
- 1 avocado, diced or sliced
- 1 lime, cut into wedges
- 1/2 - 1 jalapeno pepper, thinly sliced
- Crema Mexicana, or sour cream
Preheat oven to 375ºF.
In a blender or food processor add diced tomatoes, garlic, half the red onion, half the cilantro (leaves and stems), cumin and chili powder then blend on high until smooth. This quick Fire Roasted Rojo Sauce can be made in advance and stored covered in the fridge.
tack tortillas and cut into wedges with a sharp knife. Heat oil in a large cast iron skillet over medium high heat until smoking. Add a single layer of tortilla wedges, being careful not to crowd the pan and fry until puffy, golden and crisped about 3 minutes. Flip to finish other side, about 1 minute more, before removing to a paper towel lined plate or drying rack to drain. Add a sprinkle of coarse salt while still warm and continue frying in batches until all tortillas are complete.
Wipe excess oil out of pan and return to medium high heat. Add the Fire Roasted Rojo Sauce to the skillet and bring it to a simmer. Season to taste with salt and pepper then add the chips, tossing to coat evenly in the sauce. Remove from the heat. Slice the remaining red onion and sprinkle half of it on the tortillas reserving the rest for garnish. Crack eggs into sauce and sprinkle with queso fresco.
Bake in preheated oven until eggs are opaque and cooked through, 6-8 minutes. Remove and garnish with reserved red onion and cilantro, radishes, avocado and a squeeze of lime or however you desire!). Serve family-style straight out of the skillet with a side of refried beans.