It doesn't take a lot of work to create a dish with loads of flavor.

“My abuela Amelia used to make this dish for us, and now I make it for my family,” says Edith Galvez of the classic Mexican breakfast in her cookbook In Edith’s Kitchen . "You get a lot of flavor without needing a ton of ingredients.”

The food creator continues, “It’s crispy, saucy, a little on the spicy side and super satisfying. The runny yolk with the salsa on a crunchy tostada? So good."

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For fried eggs with bubbly whites and crispy brown edges, Galvez suggests using 1 tablespoon of oil per egg—or 4

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