Mexican Chilaquiles Rojos with Eggs and Crema for Breakfast

1. 1

   Cut corn tortillas into quarters and fry them in a skillet until crispy, about 3-4 minutes.

2. 2

   In another pan, heat the red salsa over medium heat until simmering.

3. 3

   Add the fried tortilla pieces to the salsa, stirring gently to coat them evenly.

4. 4

   In a separate skillet, fry the eggs to your liking, seasoning with salt and pepper.

5. 5

   Serve the chilaquiles on plates, topped with fried eggs, crema, cheese, and fresh cilantro.

Per serving