Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and jalapeño; cook and stir until onion is translucent, about 5 minutes. Add tomato and garlic; cook and stir for 1 minute.

Add salsa verde and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce the heat and simmer for 2 minutes.

Add tortilla chips to the pan and stir until coated with sauce.

Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Whisk eggs together in a bowl, then pour into the hot pan and cook until starting to set, about 2 minutes.

Scrape cooked egg from the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more.

Fold eggs into the tortilla chip mixture and keep stirring to finish scrambling the eggs, about 2 minutes.

Add Cotija cheese and turn off the heat.