Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts

Name: Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts
Yield: 4 servings
Ingredients: 1 1 cup sprouts (such as sunflower, radish, or alfalfa); 1 1 teaspoon fresh lime juice; 1 Kosher salt, freshly ground pepper; 1 2 tablespoons olive oil; 1 2 large eggs; 1 Crushed red pepper flakes; 1 2 sprouted grain tortillas or flatbreads; 1 Hot sauce (for serving); 1 1 ounces feta; 1 Avocado slices and lime wedges (for serving)

From the kitchen of Carly

Crispy-edged eggs blistered in chile oil, served over warm tortillas with creamy avocado, peppery sprouts, and tangy feta. The runny yolk mingles with everything, while lime and hot sauce push it over the edge. Simple, but it hits different.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup sprouts (such as sunflower, radish, or alfalfa)
11 teaspoon fresh lime juice
1Kosher salt, freshly ground pepper
12 tablespoons olive oil
12 large eggs
1Crushed red pepper flakes
12 sprouted grain tortillas or flatbreads
1Hot sauce (for serving)
11 ounces feta
1Avocado slices and lime wedges (for serving)

Instructions

Toss sprouts with lime juice in a small bowl; season with salt and pepper.
Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat. Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).
Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.