Spicy Corn Tortilla Egg Skillet

1Heat 1 tablespoon of olive oil (2 tablespoons) in a large non-stick skillet over medium heat.

2Add the diced onion (1 small) and bell pepper (1 medium) to the skillet. Sauté for about 4-5 minutes until the vegetables soften and the onion (1 small) becomes translucent.

3Add the minced garlic (2 cloves) and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.

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

5Add 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.

6In a medium bowl, crack the eggs (8 large) and whisk them lightly with a pinch of salt and pepper.

7Pour the eggs (8 large) evenly over the vegetable and tortilla mixture in the skillet. Reduce the heat to medium-low.

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

9Spoon the salsa evenly over the eggs (8 large), then sprinkle the shredded cheese (¼ cup) on top.

10Cover the skillet with a lid and cook for another 4-5 minutes until the eggs (8 large) are fully set and the cheese has melted.

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

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

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