Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

• 1 tsp oil
• 1 small onion, diced
• 2 medium vine tomatoes, diced
• 1/4 cup canned chopped green chiles, such as Old El Paso
• olive oil spray
• kosher salt and black pepper
• 1/8 teaspoon cumin
• 4 6 inch corn tortillas
• 4 large eggs
• 1/2 cup shredded lettuce
• 4 tbsp crumbled cotija cheese, or queso blanco
• 2 tbsp chopped cilantro

• Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.

• In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas gets crispy and pockets or air bubbles start to form inside, abour 1 to 2 minutes on each side. Set aside.

• Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.

• To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.