Ingredients:

• 2 teaspoons Extravagonzo Roasted Garlic Culinary Oil
• 2 1/2 teaspoons Busha Browne’s Pukka Hot Pepper Sauce
• 4 (6-inch) corn tortillas
• 6 large eggs
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 cup Captain Rodney’s Hot Salsa
• 8 ounces cooked skirt steak, thinly sliced
• 1 ripe avocado, peeled, pitted and diced
• Fresh chopped cilantro

Instructions:

Preheat oven to 350º F. In a small cup, combine Extravagonzo Roasted Garlic Culinary Oil and 1/2 teaspoon Busha Browne’s Pukka Hot Pepper Sauce. Brush tortillas with mixture and bake 15 minutes or until crisp.In a medium bowl beat eggs, salt, and remaining 2 teaspoons Busha Browne’s Pukka Hot Pepper Sauce.

Melt butter in 12-inch skillet over medium heat. Add egg mixture and stir gently, lifting up bottom as it thickens to allow uncooked egg to run underneath. Cook and stir until desired doneness is reached.
To serve, top each tortilla with Captain Rodney’s Hot Salsa, sliced steak, eggs, and avocado. Sprinkle with cilantro.
Makes 4 servings.