Spread 1 teaspoon of the olive oil on a corn tortilla, and cut it into 4 triangles. Heat a pan on medium heat, add tortilla triangle to pan, and cook for 2 1/2 minutes. Turn over, and cook for an additional 2 1/2 minutes, or until lightly browned and crispy. Remove from pan, and place on a serving plate.
Add remaining olive oil to pan, crack egg gently into pan, reduce heat to low, and cook until egg white is firm. Carefully flip egg over with a spatula, and cook until desired doneness.
Place egg on top of tortilla chips, top with ~ 1/2 cup or more Greek salsa, and top off with sliced avocado. Enjoy while warm.
*Limit sliced avocado to 1/8 serving for low FODMAP version.