Mexican Spinach Egg Tostada Stacks (Crisp No-Carb Base)

Ingredients

• 8 large Eggs
• 8 oz Spinach
• 2 tbsp Olive oil
• 1/2 cup Onion (diced)(optional)
• 2 cloves Garlic (minced)(optional)
• 1 cup Canned diced tomatoes (drained if watery)
• 1 tbsp Chipotle in adobo (chopped)(optional)
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Salt
• 1 medium Avocado (sliced)(optional)
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Make salsa sauce: heat olive oil in a skillet. Sauté onion (if using) 3–4 minutes, add garlic 30 seconds.

2. 2

   Add diced tomatoes, chipotle (if using), cumin, smoked paprika, and salt. Simmer 8–10 minutes until thick. Keep warm.

3. 3

   In a separate pan, wilt spinach with a splash of water. Cook until just tender; drain excess liquid.

4. 4

   Scramble eggs: push spinach to one side, add a little oil, pour in eggs and scramble quickly until softly set.

5. 5

   Assemble stacks: spoon thick salsa sauce onto 4 plates as the base, add a mound of spinach-egg mixture, then drizzle more salsa.

6. 6

   Finish with avocado slices and a squeeze of lime if using. Serve immediately for best crunch.