Originally published in the September 1997 issue of FOX CITIES Magazine.
Heat oil (1/8″) in 8″ skillet over medium heat just until hot. Cook tortillas, one at a time, in hot oil, turning once, until crisp (or soft, if desired) and drain. Sprinkle with salt if desired. Keep warm.
Heat salsa to boiling in 10″ skillet; reduce heat. Break each egg into custard cup or saucer; carefully slip one egg at a time into salsa. Cover and cook until done (6–8 min.). Place 1 egg on each tortilla; spoon salsa over egg. Top with cheese, and sprinkle with snipped parsley if desired.
Serve with refried beans and fruit platter.