Tear 6 corn tortillas into bite size pieces. In large skillet heat oil, fry pieces until golden, then drain. Wipe skillet and add 1 container (14 oz) Rojo’s (14-oz.) Rojo’s Pico De Gallo Salsa and tortilla pieces; stir and heat through. Spoon onto platter and top with fried eggs, sour cream and shredded cheese. Great brunch or light dinner.