Serves: 4
  • 1 jar (16 ounces) picante sauce, medium heat (Pace brand)
  • 2 tablespoons chopped fresh cilantro
  • 1½ cups chicken or vegetable broth
  • 4 large eggs
  • Salt
  • 4 ounces (about 4 cups) tortilla chips
  • 2 ounces (about ⅓ cup) crumbled queso freso
  1. Heat picante sauce and 1 tablespoon cilantro in a 12-inch skillet over medium-high heat; continue to simmer, stirring frequently at the beginning and constantly at the end, until sauce starts stick to the pan, about 5 minutes. Stir in broth; bring to a simmer.
  2. Crack eggs into sauce and lightly sprinkle them with salt. Cover and simmer eggs until desired doneness, 4 to 5 minutes. Spoon eggs onto a plate; continue to simmer until it returns to salsa consistency, 1 to 2 minutes. Off heat, stir chips into sauce until well coated, spoon a portion onto each of 4 plates; arrange an egg alongside. Sprinkle each dish with a portion of cheese and remaining tablespoon of cilantro. Serve.
Recipe by Three Many Cooks at