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Dairy
Easy
15 Minutes
Diets 
This recipe is perfect for when you want to treat yourself to a hot breakfast but only have brainpower for 10 minutes of cooking. While I was living in Dallas, a friend from Mexico made this for me. I took one bite, insisted she tell me the recipe, and have been making it ever since. When my husband and I were new parents, this was our go-to breakfast, since we always had the ingredients in the house.
3 tablespoons Gefen Canola Oil
6 corn tortillas
6 eggs
2/3 cup prepared salsa
salt, to taste
1 cup shredded cheddar cheese
1 avocado
hot sauce (optional, for serving)
Warm the oil in a large skillet over medium-high heat.
Stack all six tortillas on top of one another and cut the whole stack like a pizza into eight triangles.
Add the tortillas to the warmed oil and cook until golden brown and lightly crispy, flipping occasionally to crisp on both sides, three to five minutes total.
Meanwhile, crack the eggs into a medium bowl.
When the tortillas are golden and crisp, add the cracked eggs and the majority of the salsa, and begin stirring in the pan to break up the eggs. Cook for two minutes. Season with salt.
When the eggs are almost set, sprinkle with the cheese. Add the remaining salsa. When the cheese is just melted, remove the pan from the heat. Top with the avocado and hot sauce (if desired) and serve immediately.
Recipe excerpted with permission from Quick Prep Kosher Cookbook (Rockridge Press, 2022).
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