Homemade Breakfast Nachos

Preheat oven to 375ºF and rub a baking sheet with oil.

Cut each tortilla into 6 triangles and place onto the baking sheet. Brush half of the oil on top each each of the tortilla triangles.

In a small bowl, mix together cumin, paprika and chili powder. Divide spice mixture between each tortilla, sprinkling it over each triangle and then rubbing it into each piece so they’re evenly coated. Sprinkle with salt and pepper.

Bake tortillas until they just begin to crisp, puff up and turn golden brown, about 7–8 minutes. Flip tortillas, rub with remaining olive oil, sprinkle with salt and pepper, and bake until totally crispy, about 4–5 minutes. While the tortillas cook, rub two medium pans with olive oil and set on medium heat.

In a small bowl, whisk together eggs with the water and a sprinkle of salt and pepper. Place into one of the heated pans and cook, stirring frequently until pale yellow and fluffy. Place the turkey bacon into the other pan and cook until golden brown and crispy, about 2–3 minutes per side. Once cooked, place eggs and bacon onto a chopping board and chop into small pieces.

Sprinkle the chopped eggs evenly over both cooked tortilla chips, then divide grated cheddar cheese on top of them. Place back into the oven and cook until the cheese is melted, about 2–3 minutes.

In a small bowl, stir together Greek yogurt and salsa, set aside.

Once cheese is melted, divide diced tomato and avocado between them and drizzle the Greek yogurt sauce all over. Garnish with green onion and cilantro and devour.