Serves: 4

Prep Time: 6 minutes

Cook Time: 10 minutes

Ingredients:

• 2 tablespoons olive oil

• ¾ cup cherry tomatoes, halved

• 1 teaspoon Fiesta Fuego Seasoning 

• 8 medium eggs, beaten

• 1 teaspoon kosher salt

• 1 teaspoon freshly cracked black pepper

• 2 green onions, roughly chopped, divided

• 1 cup crushed tortilla chips

• 4 slices sourdough bread, toasted

• Unsalted butter for spreading

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Directions: 

1. Heat 2 tablespoons oil in a skillet over medium heat. Add cherry tomatoes and chili flakes and cook for 2 minutes.

2. In a bowl, season beaten eggs with salt and pepper. Add to the hot skillet.

3. Cook eggs, scraping the bottom of the pan with a heatproof spatula so the eggs do not stick and burn for about 3 to 5 minutes.

4. Add one green onion and cook for about 1 minute until the eggs are yellow and fluffy.

5. Add crushed tortilla chips to the eggs and quickly stir.

6. Divide eggs onto four plates and sprinkle with extra green onion. Serve with buttered toast.

7. Enjoy!