- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 4 soft corn tortillas
- 60 ml (¼ cup) canola oil
- 4-5 eggs, lightly beaten
- salt and pepper, to season
To serve
- 1 tbsp finely chopped red onion
- 2 tbsp roughly chopped coriander
- 1 Roma tomato, finely diced
- ¼ cup crumbled mild feta
- ½ avocado, cubed
- Tabasco sauce, to taste
Instructions
- Tear the tortillas into bite-sized pieces. Heat a frying pan over medium heat and add the oil. Fry the tortilla pieces for about 3 minutes or until crisp. Add the eggs and season with salt and pepper. Move the eggs gently in the pan until just set.
- Divide the eggs between 2 plates and top with the onion, coriander, tomato, feta and avocado. Drizzle with a little Tabasco sauce if desired.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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