5 medium fresh tomatoes, washed and cored
4-6 Serrano peppers, washed (depending on heat preference, if you like things spicy use all 6)
1 small white onion, chopped, divided
3 medium garlic cloves, peeled
2 tbsp Vegetable oil
1 cup Chicken stock
3/4 cup grated Cotija cheese
8 Eggs, cooked to your liking
1/2 bunch cilantro, washed
Salt, to taste
1 bag Mi Nina Sea Salt tortilla chips
For the tomato broth, heat a large skillet over medium high heat and add the tomatoes. Cook until slightly charred. Remove from skillet, then repeat process with the serrano peppers. Let cool slightly. When cool enough to handle, peel the tomatoes and remove the stems from the peppers.
Place tomatoes and peppers in blender with garlic cloves and chicken stock and blend until smooth. Add salt to taste.
In large skillet, sweat half of the onions in oil over medium low heat for 3 about minutes. Add tomato broth, then bring to simmer for 1 min and add a little more than 1/2 bag of chips. Let chips rest in pan to desired doneness.
Divide into 4 plates. Top each with 2 sunny side up eggs, and garnish with remaining onion and fresh cilantro.