Heat the ½ cup vegetable oil in a large skillet over medium-high heat until shimmering. This means the oil is hot enough to fry the tortilla wedges, producing the perfect crunch. You’ll want to test the heat by dropping in a small piece of tortilla; if it sizzles immediately, you’re ready to go.
Add about a quarter of the tortilla wedges to the hot oil. Cook them for a couple of minutes, flipping once, until they are lightly brown and crisp. Watch them closely to avoid burning and ensure they have a gorgeous golden color.
Once the chips are fried, drain the freshly fried tortilla chips on a paper towel-lined baking sheet. This helps absorb excess oil and keeps them crispy. Repeat this process until all the tortilla wedges are fried, adding more oil if needed to maintain the frying temperature.
After frying the chips, drain the oil from the skillet. It’s time to make the fried eggs! Heat ½ tablespoon butter over medium heat until melted, then add the eggs individually, ensuring they don’t touch. Cook for 2 to 3 minutes, until the whites are firm but the yolks remain runny.
In another skillet, heat the enchilada sauce (or prepare it fresh). Once it’s warm, gently add the tortilla chips into the sauce. Carefully stir to coat the chips evenly, allowing them to soak up the sauce's flavorful goodness.
Cook the tortilla chips in the sauce until they are heated through, about 2 minutes. Taste and season with salt as needed. The sauce should cling to the chips, providing a perfect balance of flavors.
Once everything is ready, add the chips to a plate, and top them with a fried egg. You can add any other toppings you desire, such as salt, pepper, or extra queso fresco. The combination of the runny yolk and the sauce is simply irresistible!
Finally, don’t forget to sprinkle fresh cilantro and top with avocado slices. The freshness from the cilantro and the creaminess of the avocado elevate the dish to new heights.
