Direcciones

Step 1

Warm sauce and pico de gallo salsa in a small pot. Gently mash the pico so that the tomatoes begin to mix into the sauce.

Step 2

Heat a bit of oil in a large pan on medium high heat. Oil should cover the entire bottom of the pan. Sprinkle drops of water once heated.

Step 3

In a pan or comal, toast your tortillas until edges are golden brown and slightly crisp. Set aside.

Step 4

Crack eggs in the pan and cover with a lid or tightly with foil. Allow eggs to heat for 1-2 minutes or until they reach sunnyside up status. Yolk should be runny if poked, and whites should be firm.

Step 5

Place tortillas on a plate, spread sauce over tortilla and slide eggs onto the sauce. Garnish as desired and enjoy!