Heat a 10–12 inch cast iron skillet over medium heat (over a campfire grate or stovetop burner). Add the olive oil and let it warm for about 30 seconds.

Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the minced garlic, cumin, and smoked paprika and cook for another 60 seconds until fragrant.

Pour in the salsa and stir to combine with the aromatics. If the salsa is very thick, add the water or broth to loosen it slightly. Season with salt and pepper. Bring to a gentle simmer over medium heat.

Add the tortilla chips to the skillet and gently fold them into the simmering salsa using a spatula or large spoon. Work quickly and carefully — you want each chip coated in salsa but you're not looking to fully crush them. Spread them into an even layer.

Let the chips simmer in the salsa for 2–3 minutes. They should start to soften on the outside while retaining some structure inside. If they look too dry, add a small splash more salsa or broth.

Using the back of a spoon, create 6 small wells spaced evenly across the chip-and-salsa mixture. Crack one egg into each well, being careful not to break the yolks.

Cover the skillet tightly with a lid or piece of aluminum foil. Cook for 5–7 minutes for runny yolks, 8–10 minutes for fully set yolks. Check at the 5-minute mark and adjust based on your preference.

Remove the lid carefully (steam will escape). The whites should be fully set and opaque while the yolks remain glossy and slightly jiggly for runny eggs.

Remove the skillet from heat. Immediately scatter the crumbled cotija cheese over the top, followed by sliced avocado, fresh cilantro, and sliced jalapeños.

Drizzle with sour cream or crema, hit it with a squeeze of fresh lime juice, and add hot sauce to taste. Serve directly from the skillet at the table or portion into bowls.