This is not your typical one, but then again, I've had so many different variations that I don't think there is a standard way of making this. You make it to your taste. Period. Although the traditional way is to serve this on a crisply fried corn tortilla with a tomato-chili sauce on top. But the first time ever I had this dish, it was on a flour tortilla and served with an additional tortilla for 'sopping' up the sauce. So, that's the way I make it.
Start with a cup or so of Chile Verde, add a matching amount of your favourite Salsa, heat together til hot, set aside for a couple of minutes while you prepare the egg and tortilla(s).
Make your egg however you like, fried, poached or scrambled, this is all about you, and how you like your egg. Warm a flour tortilla up, then place a spoonful of your newly made sauce on top, spread it out just a little. Place your egg(s) on top and spoon some more sauce on top of that.
This is a great brunch meal, can be served to many guests, so long as the eggs are cooked to order or just served scrambled. I once made this for a breakfast and served over 20 people, cooking their eggs to order as they stood in line. Many came up to me later on and wanted the recipe for the sauce. This was pre-blog days, so I had to hurry up and write it all down. And then make copies and hand them out.
As I said before this is a great quickie meal, and tasty, very tasty.
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