Cooking Instructions
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Step 1
Slice the
White Corn Tortillas (6)
strips. Heat the
Coconut Oil (1/2 Tbsp)
in a medium skillet and add the strips. Toast the strips four to five minutes, flipping as needed, until edges are lightly brown and texture is crispy. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Meanwhile blend the
Salsa (1/2 cup)
and
Chipotle Peppers in Adobo Sauce (2)
in a food processor until smooth and well combined.
Step 3
Pour salsa blend into the center of the skillet to coat the tortillas. Leave tortillas around the edge uncovered so they remain crispy. Add the chopped
Red Bell Peppers (1/4 cup)
and
Scallions (1/4 cup)
. Cook approximately three minutes until the veggies are soft.
Step 4
Prepare the garnish by dicing the
Avocado (1/2)
,
Crumbled Feta Cheese (3 Tbsp)
,
Fresh Cilantro (to taste)
and additional
Scallions (to taste)
.
Step 5
Pour the juice of a
Lime (1)
over the cooked veggies. While the veggies cook, spray a separate pan with
Coconut Oil (1/2 Tbsp)
and cook the
Free Range Egg (2)
over medium heat until they reach over-easy consistency or your desired doneness.
Step 6
Plate the crispy tortilla strips with salsa and veggies into two bowls, topped with over-easy eggs. Add more
Salt (to taste)
and
Ground Black Pepper (to taste)
. Serve and enjoy!
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