You can sub chicken for the eggs. Also, this is a perfect way to use up stale tortilla chips!

2 large tomatoes, chopped $
2 jalapeño peppers, seeded
1 cup organic vegetable broth
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon olive oil $
1/4 cup chopped red onion
4 cups tortilla chips (about 40 chips) $
6 large eggs
1 ripe avocado, peeled and sliced
1/4 cup light sour cream $
1 tablespoon finely chopped fresh cilantro

2 large tomatoes, chopped $ 2 jalapeño peppers, seeded 1 cup organic vegetable broth 1/4 teaspoon salt 2 garlic cloves, peeled 1 tablespoon olive oil $ 1/4 cup chopped red onion 4 cup s tortilla chips (about 40 chips) $ 6 large eggs 1 ripe avocado, peeled and sliced 1/4 cup light sour cream $ 1 tablespoon finely chopped fresh cilantro

1. Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
2. Heat a 12-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
3. Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.