- Shortly before serving, heat salsa and broth in large saucepan. Heat oil in a large nonstick skillet over medium. Break the eggs into the skillet and cook sunny-side up on one side just until set. Remove from heat.
- Raise the heat under the salsa mixture to medium-high. Stir in the chips, coating all of them well with the mixture. As soon as the salsa mixture is at a boil, cover the pan and turn off the heat. Let stand for 5 minutes (no longer).
- Uncover the pot and check that the chips have softened nicely—they should be a little chewy, definitely not mushy. Spoon onto 4 warm plates. Drizzle with the sour cream or yogurt, sprinkle with the sliced onion and cheese. Transfer an egg to each portion and sprinkle with cilantro. Serve right away.