Chilequiles Verde Aka “Killer – quiles”

Crispy, tangy chips topped with sunny side eggs and serranos for extra heat. This could possibly be the Best. Breakfast. Ever.

1 jar Killer Salsa Verde

½ c chicken broth

Juice of half a lime

12 ounces store bought or homemade thick corn tortilla chips

2 large eggs

Sliced radishes, crumbled cotija and fresh cilantro

Add Killer Salsa verde salsa to skillet. Add chicken broth and lime juice. Simmer until slightly reduced and thickened, about five minutes. Transfer salsa mixture to blender and puree until smooth.

Add chips to medium mixing bowl. Pour sauce over chips and toss to coat chips with sauce. Working very quickly so that your chips stay warm and don’t get soggy, fry eggs one at a time in a small frying pan to desired doneness. We like ours sunny side up!

Arrange salsa coated chips on two plates. Top with one fried egg per plate and garnish with radishes, cotija and fresh cilantro.

Serve immediately!

Makes 2 servings