In a medium mixing bowl, whisk the eggs with Kosher salt and fresh ground pepper until well mixed and set aside.

Heat 1 tbsp of canola oil in a 10-inch cast iron skillet over medium-low heat.

Once warmed, add the egg mixture to the skillet and scramble the eggs. You want them slightly underdone. Remove from the skillet and set aside.

Add the second Tbsp of canola oil to the skillet and tilt the pan to coat the bottom. Heat over medium-low heat.

Add the tortilla chips to the skillet in an even layer covering the skillet right to the edges.

Pour the salsa into the middle of the skillet coating the tortilla chips; keep about 1 inch of the chips around the edge not covered in salsa, so they remain crispy.

Cook for 5-7 minutes on medium-low, stirring occasionally, slightly breaking down the chips covered with salsa; you want the salsa to thicken slightly.

Add the eggs back to the center of the skillet, covering the salsa-coated chips.

Sprinkle the grated Tex-Mex cheese over the eggs, turn the heat down to low, and cover the skillet for a few minutes until the cheese is melted.

Garnish with the chopped cilantro and serve.