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1
Preheat oven to 375 degrees F and rub a baking sheet with oil.
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2
Cut each tortilla into 6 triangles and place onto the baking sheet.
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3
Brush half of the oil on top each each of the tortilla triangles.
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4
In a small bowl, mix together cumin, paprika and chili powder.
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5
Divide spice mixture between each tortilla, sprinkling it over each triangle and then rubbing it into each piece so theyre evenly coated.
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6
Sprinkle with salt and pepper.
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7
Bake tortillas until they just begin to crisp, puff up and turn golden brown, about 78 minutes.
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8
Flip tortillas, rub with remaining olive oil, sprinkle with salt and pepper, and bake until totally crispy, about 45 minutes.
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9
While the tortillas cook, rub two medium pans with olive oil and set on medium heat.
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10
In a small bowl, whisk together eggs with the water and a sprinkle of salt and pepper.
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11
Place into one of the heated pans and cook, stirring frequently until pale yellow and fluffy.
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12
Place the turkey bacon into the other pan and cook until golden brown and crispy, about 23 minutes per side.
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13
Once cooked, place eggs and bacon onto a chopping board and chop into small pieces.
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14
Sprinkle the chopped eggs evenly over both cooked tortilla chips, then divide grated cheddar cheese on top of them.
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15
Place back into the oven and cook until the cheese is melted, about 23 minutes.
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16
In a small bowl, stir together Greek yogurt and salsa, set aside.
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17
Once cheese is melted, divide diced tomato and avocado between them and drizzle the Greek yogurt sauce all over.
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18
Garnish with green onion and cilantro and devour.
