Sabra guacamole gets toasted against a crispy tortilla chip, then topped with a fried egg that breaks into the avocado. This is fast, warm, and uses what you have tonight.

Serves 2. 15 minutes, 12 at the stove.

About 400 calories a serving, 11 g protein, 39 g carbohydrate, 23 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 skillet over medium-high heat. Cut two flour tortillas into quarters and lay them flat in the hot oil, stirring often, until golden and crispy, about 3 minutes; they should be crunchy when you bite one.5 min
2. Spread half the guacamole on each warm tortilla pile, dividing evenly, so it begins to soften into the crisps.
3. Add another tablespoon of oil to the same skillet if it looks dry. Crack two eggs into the pan and fry them until the whites set but the yolk is still loose, about 3 minutes, tipping the pan so the hot oil reaches the top of each white.4 min
4. Slide one egg onto each plate of guacamole and crisps. Season the eggs with salt and pepper, and serve with hot sauce on the side for heat.

Note Swap corn tortillas for flour if you prefer. Leftovers don't keep; eat this right away while the tortillas are still crisp. Serve with lime wedges and cold beer or sparkling water.