2 cups of totopos or thick-cut corn chips, homemade or store-bought
1 bottle Tenayo Mole Rojo
2 eggs, cooked sunny side up
½ cup sliced red onion
¼ cup Mexican crema
¼ cup crumbled queso fresco
1/2 avocado, sliced
Fresh cilantro, chopped
Instructions
Divide the chips onto two plates and drizzle with Mole Rojo to cover. Top chips with egg, red onion slices, a drizzle of crema, queso fresco, and avocado slices. Garnish with cilantro and serve immediately.
