Recipe courtesy of Mary Sue Milliken and Susan Feniger


  • Level: Easy
  • Yield: 4 servings
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1 cup Red Tomato Salsa (recipe follows)

1 cup heavy cream

4 cups fried tortilla chips (recipe follows)

1/2 cup grated cheese mixture:

2 parts grated manchego

2 parts grated panela

1 part grated Cotija

1 tablespoon unsalted butter

4 large eggs

1 tablespoon, plus 1 teaspoon sour cream


  1. Combine the salsa and cream in a saucepan and bring to a boil. Add the corn chips, reduce the heat and simmer, stirring frequently, until the chips soften, about 15 minutes. Stir in the grated cheese and remove from the heat.
  2. Melt the butter in a large nonstick skillet. Fry the eggs, sunnyside up, just until set. Ladle the corn chip mixture into bowls. Top each with a fried egg and 1 teaspoon of sour cream. Serve immediately.

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