Chilaquiles Scramble

Ingredients

• 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 cups salsa verde , green salsa
• 0.5 teaspoons ground cumin
• salt and ground black pepper to taste
• 3 cups tortilla chips
• 5 large eggs
• 0.5 cups crumbled Cotija cheese
• 1 medium avocado , sliced
• 0.25 cups chopped fresh cilantro
• 2 tablespoons sour cream , or to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.

4. 4

   Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.