Warm the oil in a large skillet over medium-high heat.

Stack all six tortillas on top of one another and cut the whole stack like a pizza into eight triangles.

Add the tortillas to the warmed oil and cook until golden brown and lightly crispy, flipping occasionally to crisp on both sides, three to five minutes total.

Meanwhile, crack the eggs into a medium bowl.

When the tortillas are golden and crisp, add the cracked eggs and the majority of the salsa, and begin stirring in the pan to break up the eggs. Cook for two minutes. Season with salt.

When the eggs are almost set, sprinkle with the cheese. Add the remaining salsa. When the cheese is just melted, remove the pan from the heat. Top with the avocado and hot sauce (if desired) and serve immediately.