Mexican Egg Thingy

Have you heard of the Sunday Eggy Thing? It is a breakfast for dinner creation that Dr. Phil made on Rachael Ray. It is so delicious! Basically it is a flour tortilla fried in olive oil, seasoned with salt, topped with fried eggs and soy sauce. The description doesn't do it justice because the technique fuses the ingredients into the Eggy Thing. You have to watch the video, you will totally get it then. I confess I never can remember the name of this unusual dish. In my house it is known as a "Egg Thingy". Sorry Dr. Phil. I also make a smaller version. Mine is a fajita size tortilla and only one egg. I love the soy sauce with the rich egg yolk! The crispy tortilla is amazing too. A must try.

This morning I went rogue and invented my own Mexican "Egg Thingy". I still had a scoop of Guacamole left from yesterday's Chef Salad Al Carbon. So I thought I had to put it to good use. I am going through an avocado and Sriracha phase. They are delicious together on toast. But I didn't have bread, all I had was flour tortillas. Light bulb! I will make an Egg Thingy and top it with guacamole! Such a great idea. It was de-li-cious! I skipped the soy sauce and drizzled the thingy with Sriracha. SO GOOD! Not something you want to serve your sweetie for a early breakfast. It is probably a little too savory and spicy for 6:00 am (inside joke). But it is perfect for brunch or breakfast for dinner. I will be making this again real soon.

Mexican Egg Thingy
Serves 1

Ingredients

Olive oil
1 - 6" flour tortilla
1 large egg
Kosher salt
Sriracha chili sauce
Guacamole (click here for recipe)

Directions

Drizzle olive oil in a large nonstick skillet over medium-high heat. Once hot, put a tortilla into the pan and heat for a few seconds. Crack the egg on top of the tortilla. Let the egg cook on top of the tortilla for a minute or two just until eggs start to set. When the tortilla is brown underneath, flip the tortilla over with a spatula and cook the egg on the other side for another minute. While cooking, sprinkle with a dash of salt. Once cooked, remove to a plate and serve egg side up with a drizzle of Sriracha and a scoop of guacamole.

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