Spicy Corn Tortilla Egg Skillet

1.Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

2.Add the diced onion and bell pepper to the skillet. Sauté for about 4-5 minutes until the vegetables soften and the onion becomes translucent.

3.Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.

4.Toss in the corn tortilla strips and cook, stirring occasionally, until they become slightly crispy and golden, about 3-4 minutes.

5.Add the chopped spinach to the skillet and cook until just wilted, about 1-2 minutes. Season the vegetable and tortilla mixture with salt and freshly ground black pepper to taste.

6.In a medium bowl, crack the eggs and whisk them lightly with a pinch of salt and pepper.

7.Pour the eggs evenly over the vegetable and tortilla mixture in the skillet. Reduce the heat to medium-low.

8.Allow the eggs to cook undisturbed for about 2 minutes until they start to set around the edges.

9.Spoon the salsa evenly over the eggs, then sprinkle the shredded cheese on top.

10.Cover the skillet with a lid and cook for another 4-5 minutes until the eggs are fully set and the cheese has melted.

11.Remove the skillet from heat and let it rest for 1-2 minutes before serving.

12.Optionally, garnish with freshly chopped cilantro for added freshness and color.

13.Serve the spicy corn tortilla egg skillet hot, directly from the pan, accompanied by extra salsa or warm tortillas if desired.