A ready-made guac becomes dinner when paired with fried tortillas and a couple of eggs. The shelf does the seasoning work, so you just cook and serve. Warm, salty, and done in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 770 calories a serving, 13 g protein, 47 g carbohydrate, 64 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1/2 cup oil in a large skillet over medium-high heat until a piece of tortilla sizzles when dropped in, about three minutes. While the oil heats, cut four to six corn tortillas into triangles.3 min
2. Working in two batches to avoid crowding, fry the tortilla pieces until golden and crisp on both sides, about two minutes total per batch, turning once. Drain on paper towels and sprinkle with salt.4 min
3. Pour off most oil, leaving about two tablespoons in the skillet, and reduce heat to medium. Crack two eggs into the pan and cook to your preference, about three minutes for runny yolks. Season with salt and pepper.3 min
4. Arrange the warm tortilla chips on a plate, top with the fried eggs, and serve with the guacamole on the side and lime wedges for squeezing.

Note Swap store-bought tortilla chips if frying feels like too much tonight. Leftover guac keeps covered in the fridge for two days. Serve with any salsa and cold beer or lime agua fresca.