Make It
Step 1
Place evaporated milk, poblano chile, serrano chile and bouillon in a blender; cover. Blend for 15 seconds or until smooth.
Step 2
Heat ½ tablespoon oil in a small skillet over medium heat. Add onion; cook for 20 seconds, stirring constantly until translucent.
Step 3
Transfer chile mixture to a serving bowl; fold in queso fresco and onion. Set aside.
Step 4
Heat remaining 2 tablespoons oil in a medium skillet over medium heat; fry each tortilla 20 seconds on each side. Place on paper towel-lined plate to absorb excess oil.
Step 5
Heat medium skillet over medium heat. Melt butter, evenly spreading around skillet. Crack egg in skillet; let cook for 1 minute. Cover skillet and reduce heat to low; cook for 4 minutes. Repeat with remaining eggs.
Step 6
Place tortilla on a serving plate; place egg on tortilla. Top with 2 tablespoons queso fresco sauce; garnish with cilantro and chopped tomatoes.
Omit serrano chile for a mild version of this recipe. Refrigerate any leftover sauce.
Ingredients
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