Heat the salsa. Add the salsa to a non-stick pan.  Heat at medium-low until the salsa starts to bubble slightly. 

Cook the eggs. Add the eggs and let them sit for about 30 seconds until they begin to set. Add the red onions and then stir everything together.  Let the eggs continue to cook for about a minute, stirring occasionally. 

Add the tortilla chips. Once the eggs have started to set, add the tortilla chips stirring gently to coat them with the egg mixture. Continue to cook for 2-3 more minutes until the eggs are fully cooked. Everything will be slightly runny due to the salsa.

Serve. Transfer to two serving dishes and top with queso fresco, yogurt, and cilantro. Serve immediately.