A colorful Mexican breakfast of crisp fried tortilla pieces tossed in tomato sauce. Cheese, cream and an optional fried egg make it a satisfying meal.
Cut the corn tortillas into triangles and fry in hot oil until crisp. Drain on paper towels.
Bring the tomato sauce to a boil in a wide pan, then simmer over low heat for a few minutes.
Quickly toss the fried tortillas in the hot salsa. Do not leave them sitting in it if you want to keep some crunch.
Top with crumbled cheese, sour cream, onion and a fried egg, if using. Serve immediately.
Contains dairy and, if added, egg. Do not leave the tortillas in the salsa too long: they soften quickly and lose their crunch, so toss them promptly. Adjust the salsa’s heat to taste by varying the amount of pepper.
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