Preheat your oven to 400°F (200°C). Cut the yellow corn tortillas into eighths and arrange on a baking sheet. Brush with 2 Tbsp canola oil and sprinkle with kosher salt. Bake for 15 minutes, tossing halfway through until golden and crispy.

While the chips are baking, heat 2 Tbsp of canola oil in an oven-safe skillet over medium heat. Add minced garlic and sauté for about 1 minute until golden and fragrant. Pour in mild green salsa and chicken broth, stirring well. Let simmer for about 5 minutes until slightly thickened.

Once the chips are crispy, remove from the oven and gently fold into the salsa mixture in the skillet, tossing until thoroughly coated.

Create small wells within the chip mixture using a spoon and crack an egg into each well. Season lightly with kosher salt and pepper.

Carefully place the skillet back into the preheated oven and bake at 400°F for approximately 13 minutes, until eggs are set but still have a slight jiggle.

Once out of the oven, allow to cool for a few minutes before garnishing with thinned sour cream, crumbled cotija cheese, cilantro, and diced red onion.