A shelf full means dinner is already half made. Spread this bright guacamole on warm tortillas crisped in the pan, finish with an egg, and call it supper. Ten minutes from start to table.

Serves 2. 15 minutes, 15 at the stove.

About 630 calories a serving, 14 g protein, 53 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a skillet over medium heat. Cut 4 flour tortillas into strips, then fry them in two batches until golden and crisp, about 2 minutes per batch, draining each batch on paper towels as it finishes.8 min
2. In the same skillet with 2 tablespoons of oil, crack 2 eggs and fry them to your liking, about 3 minutes for runny yolks. Season with salt and pepper.3 min
3. Spread the guacamole onto a plate or board, top with the fried eggs, scatter the tortilla shards around, and serve warm.

Note If you have lime wedges on hand, squeeze them over everything. The guacamole and eggs keep in the refrigerator for a day; reheat gently. Serve with hot sauce or salsa on the side if you like more heat, or with Mexican beer.