Ingredients
4
4 servings
- •2 tablespoons olive oil, divided, or to taste
- •1 small onion, finely chopped
- •1 jalapeno pepper, finely chopped
- •1 small tomato, diced
- •2 cloves garlic, minced
- •0.5 cup salsa verde (green salsa)
- •0.5 teaspoon ground cumin
- •salt and ground black pepper to taste
- •3 cups tortilla chips
- •5 large eggs
- •0.5 cup crumbled Cotija cheese
- •1 medium avocado, sliced
- •0.25 cup chopped fresh cilantro
- •2 tablespoons sour cream, or to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and jalapeño; cook and stir until onion is translucent, about 5 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce the heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
- Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Whisk eggs together in a bowl, then pour into the hot pan and cook until starting to set, about 2 minutes. Scrape cooked egg from the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more.
- Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.
- Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.
Nutritional Facts
Per 4 servings
- Calories: 428
- Carbohydrate: 24g
- Fat: 32g
- Fiber: 5g
- Protein: 15g
- Sugar: 4g
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