Spanish Eggs, as we call them, are SO easy to make! I learned the technique when I worked in a small European style restaurant during high school.
(makes 2 large servings)
1 Tbsp Olive Oil
1 Green Onion
1 diced tomato
1 diced avocado
1 handful baby spinach
1 cup Salsa (we like it hot!)
Cumin, salt and pepper to your liking
Chopped fresh cilantro
2 small whole wheat tortillas, cut into 1/8th slivers and toasted with a sprinkle of cumin
Sauté onion, tomato, avocado and spinach until cooked through and spinach is wilted. Add salsa and combined with ingredients. Crack eggs on top of mixture and season, cover and let simmer until eggs are cooked to your liking (I like mine still runny and it takes about 8-10 minutes).
Serve in large bowls with toasted tortillas and sprinkle with chopped cilantro. Enjoy!