Mexican Street-Style Chicken Egg Skillet (Low-Carb Tostada-Style)

Ingredients

• 8 eggs
• 2 cups shredded cooked chicken
• 0.5 cup onion (diced)
• 2 cloves garlic (minced)(optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp salt(optional)
• 0.25 tsp black pepper
• 0.75 cup salsa (no sugar added if possible)
• 1 avocado (sliced)(optional)
• 0.25 cup cilantro (chopped)(optional)
• 1 tbsp lime juice(optional)
• 1 tbsp neutral oil

Instructions

1. 1

   Heat oil in a skillet over medium. Sauté onion until translucent, 3–4 minutes.

2. 2

   Add garlic (if using) and spices; cook 30 seconds until fragrant.

3. 3

   Stir in shredded chicken and cook 3–4 minutes to absorb spices.

4. 4

   Create 8 small wells in the mixture. Crack eggs into wells carefully.

5. 5

   Cover and cook on medium-low until whites set and yolks are cooked to your preference, 6–10 minutes.

6. 6

   Spoon salsa over the top, finish with cilantro and lime, and serve with avocado if desired.