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

A vibrant breakfast dish featuring crispy-edged fried eggs served on warm tortillas with fresh sprouts, creamy avocado, and spicy chile oil. Topped with crumbled feta and a squeeze of lime for a perfect balance of flavors and textures.

2 servings

10 min

Published October 4, 2025

Ingredients

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

Cooking Instructions

1.
Toss sprouts with lime juice in a small bowl; season with salt and pepper.
2 min
2.
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).
5 min
3.
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.
3 min

Ingredients

•1 cup sprouts (such as sunflower, radish, or alfalfa)

•1 teaspoon fresh lime juice

•1 to taste Kosher salt, freshly ground pepper

•2 tablespoons olive oil

•2 large large eggs

•1 to taste Crushed red pepper flakes

•2 pieces sprouted grain tortillas or flatbreads

•1 to taste Hot sauce

•1 ounces feta

•1 to serve Avocado slices and lime wedges

Cooking Instructions

Toss sprouts with lime juice in a small bowl; season with salt and pepper.

2 min

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).

5 min

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.

3 min