16-ounce jars salsa
- Pour the salsa into a large nonstick skillet over medium heat. Cover and heat until warmed through.
- One at a time, break the eggs into a small dish and slide gently into the salsa. Season with salt and pepper. Cover and cook to the desired doneness.
- Divide the eggs and salsa among individual plates. Top with the avocado, sour cream, and cilantro and serve with the chips.