A quick dinner that turns Sabra guacamole into something warm and satisfying, with crispy tortillas and fried eggs on top. The shelf does all the flavoring work while you handle the heat and timing.

Serves 2. 15 minutes, 15 at the stove.

About 710 calories a serving, 20 g protein, 58 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, lay down 2 flour tortillas and fry until the edges curl and spots turn golden brown, about 2 minutes per side, then transfer to plates. Add the remaining tablespoon of oil to the pan.6 min
2. Crack 4 eggs into the skillet, season with salt and pepper, and fry until the whites set but yolks remain runny, about 3 minutes. Slide 2 eggs onto each tortilla.3 min
3. Spoon half the guacamole over the eggs on each plate and squeeze fresh lime juice over the top. Serve at once.

Note Swap the eggs for black beans warmed through. Guacamole keeps in the original package for several days; use a spoon to scrape it out and discard the surface if oxidized. Serve with extra lime wedges and hot sauce on the side.