1 tablespoon neutral oil (canola, vegetable, or avocado)

4 large eggs

½ teaspoon kosher salt (a sprinkle for each egg)

1 cup green salsa (salsa verde, green chile sauce, or tomatillo salsa)

1 cup red salsa

1 cup refried beans

½ cup cheese (crumbled Cotija or grated cheddar)

Tortilla chips, for serving

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Heat the neutral oil in a skillet over medium heat.
Crack the eggs into the skillet and fry sunny-side up, sprinkling each with a pinch of kosher salt.
In separate saucepans, warm the red salsa and green salsa.
Spread a portion of refried beans on each plate.
Place two eggs side by side over the beans.
Pour green salsa over one egg and red salsa over the other.
Sprinkle with cheese and serve with tortilla chips on the side.

Serve with avocado slices, sour cream, or pickled jalapeños for extra flavor.

Use corn tortillas instead of chips for a more traditional version.

Spiciness depends on the salsa choose mild or hot to preference.

This dish is best enjoyed fresh since fried eggs don’t reheat well.

Vegetarian-friendly if using vegetarian refried beans.