mini tortillas (to make the nacho chips; alternatively, use ready-made chips)
pork sausage crumble (about 1 large sausage worth)
diced red bell pepper
Salt & pepper, to taste
Group B: Dressing
In This Recipe
If making your own tortilla chips, preheat the oven to 350 F. Cut the tortillas into triangles, spread out onto a baking dish, and toast for 15 - 17 minutes till crispy.
Mix all Group B ingredients to form a smooth, pourable dressing.
Cook the sausage in a skillet till it is well done, then mince it till it resembles a crumble. Toss in the cherry tomatoes while the sausage is cooking and sear them till the skin starts to shine and look taut; char them a bit for more flavour.
Whisk together the eggs, heavy cream, salt, pepper, and tajin. Brush the same skillet as before with butter or oil and cook the eggs to a scramble.
Plate up: make a base of the tortilla chips or layer them along the edge of your dish/bowl. Start with the scrambled eggs, then layer up with the diced bell pepper, sausage crumble, tomatoes, serrano pepper slices, and shredded mozzarella. Scoop a dollop of sour cream, drizzle the dressing all over, and finish off with a sprinkle of cilantro leaves. Squeeze a lime wedge for extra flourish!