Chile-and-Olive Oil Fried Egg with Avocado and Sprouts

It’s been a busy few weeks with a lot of heavy, rich, fattening foods and way too much sugar. So I wanted to start the new year with a light, fresh, healthy and very flavorful dinner. I also wanted it to be quick and easy, so, a twist on breakfast for dinner it was…Chile-and-Olive Oil Fried Egg with Avocado and Sprouts.

I loved this approach to cooking the eggs, they cooked absolutely perfectly, and it was oh, so easy! The key was to have the oil quite hot before putting the eggs in.

The recipe is for 2 breakfast servings, for dinner I doubled the serving for my husband. The relatively light serving was satisfying and a perfect way for me to kick off my return to healthy eating and lighter portion sizes.

Chile-and-Olive Oil Fried Egg with Avocado and Sprouts

by Alison Roman in Bon Appetit Magazine January 2015

1 cup sprouts (I used alfalfa)

1 teaspoon fresh lime juice

Kosher salt, freshly ground pepper

2 tablespoons olive oil

2 large eggs (raised locally)

Crushed red pepper flakes

2 sprouted grain tortillas

Hot sauce (for serving)

1 ounce feta

Avocado slices and lime wedges (for serving)

Directions

Toss sprouts with lime juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat.

Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).

Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and