Frito pie is the handheld meal our busy times demand, but why hasn’t it been adapted to the busiest time of day: the morning? This recipe takes a single-serving bag of Fritos and tops it with soft scrambled eggs, salsa roja, a drizzle of crema, and a crumble of cotija. Add chopped cilantro and sliced scallions and you’ve got all the food groups covered (part of a complete breakfast)!
Don’t mess with cool ranch whatevers or goofy whole grain flax chips for this — classic Fritos are the move here. Besides having that pure corn flavor that really complements salsa roja without getting in the way, Fritos are sturdy enough to keep their texture even after they’ve soaked up all that luscious sauce. Best of all, they come in a mylar-lined bag that makes them perfect for a handheld meal. They’re like an emergency blanket full of love. If you just have one large bag of Fritos, you can serve this in bowls or straight from the pan.
The main labor (all 20 minutes of it) will be making the salsa, but then the hot salsa soaks into the chips while you scramble the egg. You can make it a few days in advance (or even a month if you freeze it); just reheat it prior to serving. You’ll have about a cup of leftover salsa, which you can use for enchiladas, braising chicken thighs, or brushing onto roasted zucchini and potatoes.
- Feel free to use hot paprika or another powdered chile if you like more heat — guajillo is really nice here.
- When tasting the salsa for seasoning, keep in mind that the Fritos will add plenty of salt to the final dish.
- By filling the tomato can with water instead of just measuring the water with a measuring cup, you’re getting every last bit of tomato flavor out of the can.
- Adding the salsa to the chips and letting them sit while you scramble the eggs allows the Fritos to soak up some of the salsa flavor. But don’t worry! Fritos are super sturdy and will retain some crunch.
You can make the salsa ahead of time; it keeps in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. If frozen, let it thaw in the refrigerator overnight. Make sure to warm it in a small saucepan on medium-low heat before adding to the Fritos.
“It’s a simple delicious mix of home cooking and junk food to lead to a uniquely tasty meal. You can ease up on the spices if you’re very sensitive but it’s not exactly high on the Scoville scale.” —Noah Velush-Rogers
- 3 tablespoons neutral oil (such as canola or vegetable), divided
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 tablespoon minced fresh red chile (such as Fresno)
- 1 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 2 teaspoons paprika (not smoked)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 teaspoon white vinegar
- 4 (1-ounce) bags of Fritos
- 4 large eggs
- 2 tablespoons crema (or 1 tablespoon sour cream mixed with 1 tablespoon milk)
- 2 tablespoons crumbled cotija
- 1 scallion, thinly sliced
- 1/4 cup coarsely chopped cilantro
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck -
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Sauté the onion, garlic, and red chile, stirring frequently, until lightly browned and slightly translucent, about 5 minutes.
The Spruce Eats / Julia Hartbeck -
Stir in the salt, pepper, oregano, cumin, and paprika and then pour in the fire-roasted tomatoes. Fill the empty tomato can to the top with water and pour it into the pot, then add the vinegar.
The Spruce Eats / Julia Hartbeck -
Bring the salsa to a simmer, reduce the heat to medium-low, and simmer, uncovered, for 20 minutes, stirring occasionally. Blend until velvety smooth and taste. It’s ok if it tastes slightly under-seasoned because the Fritos are very salty, but it should have a savory tomato flavor and a little acidity. Add more paprika or some cayenne as needed to suit your taste.
The Spruce Eats / Julia Hartbeck -
Open the bags of Fritos and fold down the sides of the bags an inch or so. Pour 1/2 cup of the salsa into each bag of chips and stir. Set aside to let the chips soak up the salsa while you cook the eggs.
The Spruce Eats / Julia Hartbeck -
Heat the remaining tablespoon of oil over medium-low heat. Beat the eggs well and pour them into the heated oil, slowly scraping a rubber spatula back and forth to make large curds of soft scrambled egg. When the eggs are mostly set but still jiggly and glossy, turn off the heat.
The Spruce Eats / Julia Hartbeck -
Divide the eggs between the 4 bags of sauced Fritos, then top with another spoonful of salsa. Add a drizzle of crema, and a sprinkle of cotija, scallions, and cilantro to each bag. The bags should stand on their own but feel free to set them in a bowl for added stability.
The Spruce Eats / Julia Hartbeck
Leftover salsa can be refrigerated in an airtight container for up to 5 days or frozen for up to 6 months. Let the salsa thaw in the refrigerator.
- Make this vegan by using unpressed silken tofu (e.g. Korean soondubu) instead of eggs (or use your favorite tofu scramble recipe), dairy-free sour cream, and vegan cheese.
- Add a cooked breakfast meat if you like–browned chorizo or crumbled crisp bacon are great options.
- Use your favorite salsa instead of the one in this recipe, but make sure you warm it up before mixing it with the Fritos.
Walking Tacos
