|5 min||6 min||2|
|3 medium egg||Egg (cage-free, or egg whites)|
|1 tbsp||Olive Oil, Extra Virgin (or coconut oil)|
|2 medium tortilla(s)||Tortilla, corn|
|1/2 cup||Tortilla chips, plain, white corn, salted (organic brown rice or corn chips)|
|1/4 cup shredded||Mexican cheese blend (or vegan cheese)|
|2 tbsp||Salsa, ready-to-serve (no sugar added, organic)|
|1 tsp||Hot sauce (optional)|
|1 tsp||Cilantro (coriander) (freshly chopped. Optional)|
|2 tbsp||Sour cream, light|
Spray or coat skillet with olive or coconut oil.
Cook eggs to desired doneness (over-easy, sunny-side up, etc.); turn off heat.
Sprinkle cheese (if using) evenly over eggs, and cover pan to let cheese melt.
Divide the chips onto 2 plates, and place cooked eggs on top.
Top with salsa, sour cream, hot sauce, and cilantro, as desired.