Zubereitung

1. 1

   Finely dice the onion and garlic and slice the chili into thin rings. Heat the oil in a large pan and soften everything for 3 minutes.

2. 2

   Add the chopped tomatoes and cumin, season with salt and simmer the salsa for 8 minutes until thick.

3. 3

   In a second pan, fry the eggs over medium heat until the whites are set but the yolks still runny.

4. 4

   Fold the tortilla chips through the warm salsa so they are lightly coated but still crisp, then divide between plates straight away.

5. 5

   Top with a fried egg, dollops of sour cream, crumbled feta, spring onions and plenty of cilantro, then serve hot.