This colorful dish, with its lively Mexican flavors, is great for brunch or dinner. Covering the eggs while frying helps the whites set without overcooking the yolks. Layer crumbled crisped bacon or chorizo between the egg and avocado, if you like.
Position a rack in the center of the oven and heat the oven to 350°F. Arrange the tortillas in a single layer on a baking sheet, brush them on both sides with 1 Tbs. of the oil, and sprinkle with 1/2 tsp. salt. Set aside. In a small bowl, mash the avocado with half of the cilantro, the lime juice, and salt to taste.
Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the jalapeño and cook, stirring, until it begins to soften and is lightly browned, about 2 minutes. Add the garlic and cook, stirring, until fragrant and golden, about 30 seconds. Add the tomatoes, sprinkle with 1/2 tsp. salt, and cook, stirring, until softened and heated through, about 2 minutes. Stir in the remaining cilantro and season with salt and pepper to taste. Transfer to a bowl and wipe out the skillet.
Heat the remaining 1 Tbs. oil in the skillet over medium-low heat. Break the eggs into the skillet, sprinkle with salt and pepper, and cook, covered, until the whites are set, about 5 minutes.
While the eggs cook, heat the tortillas in the oven until warm but still soft, about 2 minutes. Spread the avocado mixture on the tortillas, top each with an egg and some of the salsa, and serve.
nutrition information (per serving):
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Photo: Jennifer May