Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 428 | Calories |
| 32g | Fat |
| 24g | Carbs |
| 15g | Protein |
