This shelf holds one jar of excellent guacamole, so tonight we build a quick supper around it. Crisp tortillas go into a hot skillet with eggs and the guacamole stirred in off heat, turning a shortcut into something close to chilaquiles. It takes as long as the eggs do.

Serves 2. 12 minutes, 12 at the stove.

About 530 calories a serving, 19 g protein, 48 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Stack 4 tortillas and cut them into four wedges each; when the oil shimmers, add the wedges and cook, stirring occasionally, until they darken at the edges and are crisp throughout, about 4 minutes.4 min
2. While the tortillas crisp, crack 4 eggs into a bowl and beat them lightly with a pinch of salt and pepper. Pour them into the skillet with the hot tortillas, stirring gently as they set, until they are just cooked through but still soft, about 2 minutes.2 min
3. Remove the skillet from heat. Dollop the guacamole over the eggs and tortillas and fold it in gently so it warms and softens. Taste and add salt and pepper if needed. Squeeze fresh lime juice over the top and divide between two bowls.

Note Swap the guacamole for crema or sour cream thinned with lime juice if you need it. Leftovers keep one day covered and cold, though the tortillas will soften. Serve with hot sauce on the side and cool beer to drink.