A recipe by Julie Van Rosendaal
Set a heavy skillet over medium-high heat and add about half an inch of canola oil. As it heats, cut the stack of tortillas into wedges.
When the oil is hot—the edge of a tortilla should sizzle when dipped in—fry the tortilla wedges for 1-2 minutes, turning with tongs or a slotted spoon as needed, until golden and crisp. Transfer to a paper towel-lined plate. Pour off most of the oil, leaving a bit in the bottom of the pan.
Fry the eggs however you like them, and transfer to a plate. Return the tortilla chips to the pan with the salsa and cook to heat through, allowing the salsa to cook down a bit and soften the chips. Add the cheese curds for another minute and transfer to shallow bowls, topping with an egg. Serve with extra salsa, sour cream and/or cilantro.