Heat oil in a medium skillet and add tortilla strips, toast tortilla strips 4-5 minutes, flipping as needed, until edges are lightly brown and texture is crispy. Add salt and pepper as desired.

Meanwhile blend salsa and Chipotle pepper in food processor or NutriBullet until smooth and well combined.

Pour salsa blend into the center of the skillet to coat the tortillas (leave tortillas around the edge uncovered so they remain crispy), add chopped red pepper and green onions and cook approximately 3 minutes or until peppers and onions are slightly tender. Sprinkle lime juice over salsa and cooked veggies.

While the veggies cook, spray a separate pan with coconut cooking oil spray and cook eggs over medium heat until they reach over-easy consistency or desired doneness.

Dish crispy tortilla strips with salsa and veggies into two bowls, top with over-easy eggs, then garnish with chopped avocado, feta cheese, cilantro and additional green onions. Add salt and pepper and serve!