One serving

2 eggs
2 corn tortillas
2 Tablespoons salsa (not fresh chopped tomatoes and onions but roasted or jar salsa)
1 Tablespoon oil
Optional garnishes
cilantro, grated cheese, sliced avocado

Heat a griddle or large non-stick pan and add the oil. When the oil is warm, place the tortillas without overlapping (or overlapping only slightly)Heat for about 30 seconds then spoon a tablespoon on salsa on top of each tortilla. Continue cooking for about a minute or until the salsa is warm. Break the eggs on top of the salsa topped tortillas and cook as desired. You can add a tablespoon of water to the pan and cover the pan to speed the cooking of the eggs. Top with optional garnishes. Enjoy!

Recipe courtesy of Amy Sherman