The dish features golden poached eggs nestled on warm, spiced tortillas, topped with vibrant green avocado slices and fresh red salsa.

Poached Eggs on Spiced Tortillas with Avocado and Salsa

This hearty dish features poached eggs atop spiced tortillas, complemented by creamy avocado and zesty salsa, perfect for a quick and flavorful weeknight meal.

Main
Prep 20m · Cook 30m · Total 50m
10 ingredients

Inspired by the vibrant flavors of Polish cuisine and the urgency of climate awareness, this dish unites fresh ingredients while honoring the essence of sustainability. The use of eggs, a staple in many cultures, brings a comforting element, while the tortillas serve as a nod to diverse culinary traditions. The recipe emphasizes local produce and seasonality, encouraging home cooks to appreciate the bounty of September in Belgium. Inspired by A C.E.O. Stirred Anger at the U.S. Open. Another Man Bore the Internet’s Wrath. and Scientists Denounce Trump Administration’s Climate Report.

Instructions

  1. In a skillet, heat olive oil over medium heat. Add tortillas and sprinkle with ground cumin, smoked paprika, and salt. Cook until heated through and slightly crispy, about 2-3 minutes on each side. Remove from heat and keep warm.
  2. In a saucepan, fill with water and bring to a simmer. Add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  3. To serve, place two spiced tortillas on each plate. Top each with sliced avocado, two poached eggs, and a generous spoonful of salsa. Garnish with chopped cilantro.