Over medium heat in a non-stick pan, heat the low-carb tortillas in olive oil until crispy (flipping once). Place on a paper towel or cooling rack. You can also cut a tortilla into strips and deep fry them for garnish.
In a separate skillet over medium heat, cook the chorizo for about five minutes until cooked thoroughly. Taste test! Set aside covered in foil to keep warm.
Add more olive oil to the skillet and cooks the chopped onions for 2 minutes, add the green chilies, chopped jalapeño, and tomatoes. Cook for 2 minutes and set aside with foil and keep warm.
Add the eggs to your pan and cook for 2 minutes until set, flip each egg and cook for 30 seconds so they are just done "over easy." Salt and pepper to taste while cooking.
To serve place a crunchy tortilla on a plate. Add chorizo on top, followed by the chilies, tomatoes, and onion mixture. The egg goes on next. Garnish with the crumbled cheese, avocado, lettuce, and cilantro. Serve hot.
A nice tasty touch is to use a little Mexican cream on top and some fried low-carb tortilla strips.