Preparation

• Warm the tortilla in a dry pan for 20 to 30 seconds per side until soft and flexible. Keep it covered to retain warmth.
• Heat a nonstick skillet over medium heat and add the oil or butter. Once shimmering, sprinkle the crumbled feta in a loose circle, roughly tortilla-sized.
• Let the feta sizzle for 30 to 45 seconds until it starts to melt and brown at the edges.
• Crack the eggs on top of the feta, aiming for the yolks to rest over the cheese. Season with salt and pepper, and add chili flakes or paprika if desired.
• Cook the eggs for 2 to 3 minutes until the whites are mostly set but yolks remain soft. If preferred, gently flip the eggs and cook for an additional 30 seconds to 1 minute.
• While the eggs are finishing, prepare the avocado by mashing or slicing with a squeeze of lemon or lime and a pinch of salt. Spread the avocado on the warm tortilla.
• Slide the crispy feta eggs onto the tortilla with the cheese side facing down to hug the avocado.
• Fold the tortilla and enjoy immediately while the edges are still crisp, adding a sprinkle of feta on top if desired.