Makes 6 fajitas
1 Tb extra virgin olive oil
2 red, yellow, or orange bell peppers, sliced into 1/2-inch wide strips
1/2 medium white onion, sliced into 1/2-inch wedges
1 tsp ground cumin
1/2 tsp chili powder
Pinch of red pepper flakes
Fine sea salt
2 cloves garlic, pressed or minced
1 Tb lime juice
Fajitas and Garnishes
6 corn tortillas or small flour tortillas
6 tsp extra virgin olive oil, divided
Quick Guacamole (recipe below)
1/3 cup crumbled feta cheese (about 2 oz)
Handful of fresh cilantro, chopped
Freshly ground black pepper
Hot sauce and/or your favorite salsa
To prepare the veggies: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook, stirring occasionally, until the vegetables are easily pierced by a fork, 5 to 8 minutes. Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 5 minutes more. Add the garlic, toss well, and cook for another minute. Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.
Meanwhile, to prepare the fajitas: IN a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm
In the same skillet, heat 1 teaspoon of the oil over medium heat until shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Transfer the egg to a plate and repeat with the remaining eggs.
To assemble the breakfast fajitas, place a friend egg on each tortilla, followed by a generous spread of guacamole down the length of the egg white. Top with some veggies. Sprinkle with feta, cilantro, and freshly ground pepper. Serve with hot sauce and/or salsa on the side.
Makes about 1 1/4 cups
2 avocados, halved and pitted
1 Tb lime juice, of more if needed
Using a spoon, scoop the flesh of the avocados into a small bowl. Add the lime juice and 1/4 tsp salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky. Taste and add additional lime juice and/or salt, if necessary.