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In a non-stick pan on medium-high heat, add a spoonful of Chili Crunch, followed by grated cheddar cheese.
Crack 2 eggs on top and season to taste.
Gently lay down the tortilla on top of the eggs, and using your fingers, squish the tortilla down on the egg so it sticks together.
Allow the eggs to cook for 1-2 minutes, until you see it’s cooked through (turn the heat down a bit if it’s getting too hot).
Then using a spatula, flip the tortilla over egg side up and toast up the tortilla.
Serve with arugula, red onion, diced tomato, and a squeeze of lemon juice.