Instructions

• Heat a small skillet over medium heat and add the splash of olive oil, swirling to coat the pan.
• Add the mini flour tortilla and fry 15–30 seconds per side, just until it starts to brown but does not crisp. Remove the tortilla to a plate and set aside.
• Mash the 1/4 ripe avocado with a fork and spread it evenly over the warm tortilla.
• Reduce the heat to medium-low and return the skillet to the stove. Sprinkle 2 Tbsp crumbled feta into the skillet in a single layer where the eggs will sit.
• Drizzle 2–3 tsp chilli crisp oil over the feta.
• Choose 1 or 2 eggs. Crack the eggs directly over the feta and oil, spacing them so the whites have room to set.
• Cover the skillet with a lid and cook until the egg whites are set and the feta underneath is golden and starting to crisp, and the yolks are at your preferred doneness (about 3–6 minutes, depending on heat and how runny you like the yolks).
• Use a spatula to lift the feta-and-egg mixture from the skillet and place it immediately onto the avocado-topped tortilla. Serve at once.