For The Chilaquiles Verdes:

1. Preheat oven to 375°F.
2. Heat vegetable oil in a large shallow pan over medium-high heat. Add tortilla pieces and fry until crisp and lightly golden-brown, about 1 minute per side. Remove and drain on a paper-towel-lined plate. Season each chip with salt. Repeat with remaining tortilla pieces.
3. Heat Good Foods Avocado Salsa in an oven-safe skillet over medium heat. Add tortilla chips, tossing gently to coat with salsa. Sprinkle red onion, tomatoes and cotija cheese evenly over tortilla chips and remove from heat.
4. Bake skillet in oven until cheese is melted and tortilla chips are golden-brown and crisp, about 10-15 minutes.
5. Meanwhile, heat oil in a small skillet over medium heat.
6. Add eggs and season with remaining 1/2 teaspoon of salt and pepper. Fry to desired doneness.
7. Remove chilaquiles from oven and top with eggs. Garnish with cilantro and serve.

• 4 cups vegetable oil, for frying

• 1 (10-oz) pkg corn tortillas, cut into triangles

• 1 1/2 teaspoon salt, divided

• 1 pkg Good Foods Avocado Salsa

• 1/2 cup red onion, finely diced

• 1 cup diced tomatoes

• 1 cup cotija cheese, crumbled

• 1 tbsp olive oil

• 2 large eggs

• 1/4 tsp pepper

• Chopped fresh cilantro, for garnish