Fried Egg Tortillas
I have a little bit of a lunchtime obsession going on every single Monday. First of all, Monday is the worst, even when you’re not reporting to a desk job. Second, that’s usually my first gym day of the week and I’m famished once I get home. So, I focus on making a fun lunch that knocks out those Monday blues and satisfies my appetite. And it needs to be something I can make in five minutes flat before M wakes from her nap.
Enter: my fried egg tortillas. These tortillas are seriously addictive and I can always count on Brian wandering downstairs to ask what’s cooking as I’m frying the eggs. It’s kind of become our new routine.
To make this quick lunch, I toast flour tortillas, add a fried egg, sprinkle grated cheese, add sliced tomatoes and jalapeños, and top with salsa and cilantro. That’s it! And let me tell you, that perfectly runny egg mixes with the melted cheese to form a creamy, gooey sauce while the salsa, tomatoes, and jalapeños lend some welcome acidity and spicy heat. The toppings seriously MAKE this dish come alive. It’s an easy lunch that takes mere minutes to cook. Plus, it’s satisfying beyond belief and makes me feel like I’m weekend brunching on a Monday. I’d call that a major win.
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Fried Egg Tortillas
recipe by Sea Salt + Honey
Serves: 2
Prep Time: 2 minutes
Cook Time: 3 minutes
Ingredients:
2 tablespoons olive oil
2 fresh eggs
2 flour tortillas
2-4 tablespoons grated Mexican cheese blend
6 cherry tomatoes, sliced
2-4 tablespoons salsa
pickled jalapeños
2 tablespoons cilantro, chopped
Directions:
Heat olive oil in a large non-stick pan. When a drop of water sizzles on the pan, gently crack an egg directly into the pan. Gently add the second one a few inches away from the first. Allow the egg whites to solidify and get a crisp edge. Then, add 1-2 tablespoons of water directly into the pan (it will surround the eggs) and cover the pan for 1 minute.
Meanwhile, light another burner on your stove and turn it down to low. Using tongs, carefully toast both sides of the two tortillas (about 15 seconds per side). Plate tortillas and turn off heat.
Remove the lid over the eggs (be careful of splattering oil!). The egg yolks should be opaque with a cloudy white film over the top. Give the pan a shake; if the yolks are very runny and jiggly, cover for another 30 seconds. Remove from heat. Plate one egg on each tortilla. Scatter cheese immediately so it begins to melt, then add toppings over both egg tortillas and serve hot.*
*I like to drag my fork through the egg yolk to allow it to run into the toppings evenly.
