In a 12-inch pan, heat the olive oil over high heat. Add the garlic and onions and cook until golden, about 5 minutes.
For the tomatillo and orange tomato sauce:
In a food processor, pulse ingredients for tomatillo sauce for 15 seconds. Do the same for the orange tomato sauce.
For the tortilla chips:
Cut the tortillas in half and cut each half into 4 triangles. Deep-fry in hot oil until golden crispy. Drain on paper towels and sprinkle with salt while hot.
Add the salt, pepper, cumin and sauces to the pan. When sauce is hot, add the chips and the eggs and stir. Add the cheese just before serving. Garnish with cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Toribio Prado