Author Notes
Egg on a Tortilla is perhaps one of the most fun things I make for myself in the mornings. I'm not sure why I find it so thrilling that I can fry an egg on a tortilla... maybe it's flipping it perfectly every time or slathering it with my favorite toppings. Whatever it is, it's fun, fast and super delicious! —Ashley Marie
Ingredients
-
1
egg
-
1
corn tortilla
-
a little coconut oil
-
1 ounce
queso fresca
-
2 tablespoons
tomatillo, or other green, salsa
-
2
slices avocado, roughly chopped
-
1/4 cup
plain Greek yogurt
-
1 tablespoon
cilantro, minced
-
1 pinch
salt
-
sliced cherry tomatoes, optional
-
hot sauce, optional
Directions
-
Heat a cast iron skillet over medium to medium high heat. Add your coconut oil.
-
Once hot, add your corn tortilla.
-
Cook the tortilla for about a minute - until it begins to color - and flip it over.
-
Crack your egg right over the tortilla.
-
Use your spatula to move along the edges of the tortilla, making sure the egg isn't forcing anything to stick down.
-
To know when to flip it, just watch the egg whites - they should begin to solidify at least slightly, if not completely. The yolk itself won't be cooked when you flip it.
-
Carefully insert your spatula under the tortilla and flip it - along with the egg - over to the other side. I find it's easy if you hold the skillet with your left hand and the spatula with your right hand, tilting the pan as needed .
-
Cook for a few minutes, depending on how done you like your egg. I usually cook mine 3-5 minutes. Occasionally run your spatula under and around the tortilla to prevent any sticking.
-
Once you're ready, flip the egg-tortilla onto a plate and immediately sprinkle with the crumbled queso fresco.
-
Mix together the tomatillo salsa, Greek yogurt, cilantro, salt and avocado. Serve alongside your egg on a tortilla.
-
Top with optional sliced cherry tomatoes and / or hot sauce.
See what other Food52ers are saying.