This dish is a great choice for a quick, casual breakfast. Don’t underestimate the wakeup call that hot sauce can provide in the morning. Honestly, I never considered hot sauce for breakfast, but it turns out that the tangy sauce pairs perfectly with eggs. I’m often asked if I have any go-to ingredients in my pantry. Indeed I do, and Sriracha is one of them. The combination of the blistered tortilla, runny eggs and creamy avocado really hits the spot. I gave the avocado slices a squeeze of fresh lime juice for zip and to maintain their color. If you don’t have an open flame to heat the tortillas, use a dry, hot skillet.
Servings: 4 servings
Ingredients
- 4 corn (or flour) tortillas
- 4 large eggs
- 3 sausage links, sliced and divided optional
- 1 avocado pitted and sliced
- 1/4 shredded Monterey Jack cheese or cheese of choice
- 1 red onion thinly sliced
- 1/4 cup fresh cilantro leaves chopped
- 1-2 tablespoons Sriracha hot sauce or to taste
- 1 tablespoon fresh lime juice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Over an open flame or in a small, very hot skillet, blister the tortillas. While the tortillas are heating, fry your eggs in another non-stick skillet. Heat the sausages and cut into pieces. Divide the eggs, sausage (if using), avocado slices and place onto the tortillas. Sprinkle on the cheese and let it melt. Add the slices of red onion, fresh chopped cilantro, sriracha, a squeeze of lime juice, a pinch of sea salt and a grind of black pepper. Serves 4.
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