Scrambled Chilaquiles

Preheat the stove to a medium-high heat setting. Place 1 tablespoon of olive oil in a cooking vessel and allow it to warm up for a few seconds. Introduce the onion and jalapeño into the pan, stirring constantly until they reach a translucent state. This process should take approximately 5 minutes.

Next, add the tomato and garlic to the pan, stirring for just 1 minute. Then, incorporate the salsa into the mixture and scrape any burnt residue from the bottom of the pan with a spoon. Add a pinch of cumin, salt, and pepper to season the dish.

Reduce the heat to a lower setting and let the mixture simmer for 2 minutes. At this point, introduce tortilla chips to the pan and stir until they are evenly coated with the sauce.

Heat an additional 1 tablespoon of oil in a separate cooking vessel over medium-high heat. In a bowl, whisk together eggs until they are well combined. Then, pour the egg mixture into the hot pan and allow it to cook for 2 minutes.

Use a spatula to gently scrape the cooked egg from the edges of the pan and fold it into the center. Continue cooking for an additional 2 to 3 minutes, or until the eggs are halfway cooked but still retain some moisture.

Combine the egg mixture with the tortilla chip mixture, stirring constantly to finish scrambling the eggs. After 2 minutes of continuous stirring, add some Cotija cheese and turn off the heat.

Divide the egg mixture among four plates. To complete the dish, garnish each plate with avocado, cilantro, and a dollop of sour cream.