Starters, Snacks, Light Meals

Serves 4

• 1 jar (16 ounces) Frontera Salsa (such as Roasted Tomato, Jalapeno-Cilantro, Tomatillo or Guajillo Salsa)
• 1 ½ cups vegetable or chicken broth
• 1 tablespoon olive oil
• 4 Organic Valley large eggs
• 8 ounces (8 to 10 loosely packed cups) Frontera Thick & Crunchy tortilla chips
• 1/2 small white onion, thinly sliced, rinsed, separated into rings
• About 1/3 cup Organic Valley sour cream or Organic Valley pourable plain yogurt
• About ½ cup shredded Organic Valley Pepper Jack Cheese, Monterey Jack or crumbled Organic Valley feta cheese
• Chopped fresh cilantro for garnish

1. 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.
2. 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).
3. 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.