Ingredient

• 4 large eggs
• Sea salt
• ½ teaspoon avocado oil
• 1 cup Pico de Gallo
• ¼ cup grated cheddar cheese or Mexican cheese blend
• ½ avocado, sliced
• 4 corn or flour tortillas, warmed or charred over a gas flame
• Fresh cilantro leaves, for garnish
• Hot sauce, for serving

Direction

1. In a medium bowl, beat the eggs with a pinch of salt.
2. In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
3. To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.