Nutrition per serving may change if servings are adjusted.
3 (6 inch) extra-thin corn tortillas, cut into ½-inch strips
½ cup lower sodium salsa, such as Newman's Own® brand (see Tip)
½ (4 ounce) can diced green chile peppers
¼ teaspoon salt
Nonstick cooking spray
½ cup chopped avocado
¼ cup snipped fresh cilantro
2 tablespoons chopped red onion
Preheat oven to 350°F. Spread tortilla strips on a baking sheet. Bake 10 to 12 minutes or just until starting to brown. Cool 10 minutes (strips will crisp as they cool).
Divide tortilla strips between two 10- to 12-oz. individual baking dishes. In a bowl stir together the salsa, green chile peppers, and salt; pour over tortilla strips. Bake 10 to 15 minutes or until heated through.
Meanwhile, coat an 8-inch nonstick skillet with cooking spray; heat over medium. Break eggs into skillet and cook until desired doneness.
Transfer eggs to baking dishes and sprinkle with avocado, cilantro, and onion. Serve with lime wedges.
Tip: Look for a salsa with less than 100 mg sodium per 2 Tbsp.