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1
Heat a cast iron skillet over medium to medium high heat. Add your coconut oil.
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2
Once hot, add your corn tortilla.
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3
Cook the tortilla for about a minute - until it begins to color - and flip it over.
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4
Crack your egg right over the tortilla.
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5
Use your spatula to move along the edges of the tortilla, making sure the egg isn't forcing anything to stick down.
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6
To know when to flip it, just watch the egg whites - they should begin to solidify at least slightly, if not completely. The yolk itself won't be cooked when you flip it.
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7
Carefully insert your spatula under the tortilla and flip it - along with the egg - over to the other side. I find it's easy if you hold the skillet with your left hand and the spatula with your right hand, tilting the pan as needed .
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8
Cook for a few minutes, depending on how done you like your egg. I usually cook mine 3-5 minutes. Occasionally run your spatula under and around the tortilla to prevent any sticking.
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9
Once you're ready, flip the egg-tortilla onto a plate and immediately sprinkle with the crumbled queso fresco.
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10
Mix together the tomatillo salsa, Greek yogurt, cilantro, salt and avocado. Serve alongside your egg on a tortilla.
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11
Top with optional sliced cherry tomatoes and / or hot sauce.
