* 3 large Eggs
* ¼ teaspoon Salt
* ¼ teaspoon Goya Adobo with Habanero or Goya Adobo without Pepper, if you prefer a less spicy version.
* 3 Gluten green Corn tortillas
* 1 cup Shredded Mozzarella cheese
* 1 cup Goya Salsa Rojo Mexicana
* 3 Scallions or Green onions, Minced
* 1 Plum Tomato, thinly sliced
* 1 teaspoon El Sabor de Casa Cilantro Paste or ¼ cup thinly Minced Cilantro/Coriander.
* Butter flavoured cooking Spray or 1 tablespoon Vegetable oil
* ¼ Cup Goya Pice de Gallo, as a extra side.

===Method===
* Preheat Oven and coat Iron Skillet with cooking Spray or Oil.
* Scramble Eggs, sprinkling a bit of Salt for flavour, under low-medium heat until set and transfer to a plate. Then divide the Eggs in half.
* Combine Adobo, Salsa Roja, Cilantro paste and Green onion.
* Place Corn Tortilla on Skillet. Top with half the Eggs, spread evenly across the Tortilla. Then top with a thin layer of Salsa, sliced Tomatoes, Cheese...Then add another Corn tortilla, then remaining Eggs, Salsa, another tortilla and then the remaining Cheese.
* Arrange remaining Tomatoes on the center of the top, with a thin layer of Pico de gallo along the edges.
* Bake for ten minutes, until Cheese bubbles. Serve with remaining Pico de gallo.

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