- 2 tablespoons avocado oil
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon ghee
- 4 tortillas
- 1 tablespoon harissa-infused olive oil
- 1 teaspoon za'atar
- 1 jalapeño, sliced `
- 1 avocado, sliced `
Heat avocado oil in a saucepan over medium. Add eggs, season with salt and pepper, and add ghee for extra flavor. Cook, spooning hot oil onto whites until edges are golden-brown and crisp. Yolks should still be runny.
Meanwhile, heat tortillas over flame for 20-30 seconds, or until edges turn brown. Set aside.
Remove eggs from pan and transfer to tortillas. Add a drizzle of harissa oil and sprinkle with za'atar.
Serve with sliced jalapeños and avocado.