• 2 tablespoons canola oil
  • 1 1/4 cups chopped white onion, divided
  • 3 garlic cloves , minced
  • 1 Jalapeño Peppers, seeded and finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle pepper
  • 2 (14.5 ounce) cans diced tomatoes
  • 1/2 cup reduced sodium chicken broth
  • 2 tablespoons chopped fresh cilantro, divided
  • 5 ounces yellow tortilla chips
  • 1 tablespoon butter
  • 4 large eggs
  • 1/2 cup queso fresco , (optional)


  1. Heat the oil in a large Anolon Nouvelle Copper Skillet over medium-high heat. Add 1 cup of the onion, garlic, and jalapeño and cook, stirring occasionally, until lightly browned, about 5-6 minutes. Stir in the oregano, cumin, and ground chipotle and cook 30 seconds. Add the tomatoes and cook until slightly thickened, about 6-7 minutes. Remove from the heat and stir in the broth. Cool 5 minutes and puree in a blender.
  2. Return tomato mixture to the skillet and warm over medium heat. Remove from the heat and stir in 1 tablespoon of the cilantro and gently stir in chips to coat with sauce.
  3. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the eggs, cover skillet and cook until whites are set and yolks are set but still slightly runny, about 4-5 minutes.
  4. Divide tortilla chip mixture among 4 plates and top each with 1 egg. Garnish with remaining 1/4 cup onion, 1 tablespoon cilantro, and cheese if using.