Sunny Fried Egg and Avocado Taco

Sunny Fried Egg and Avocado Taco
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
This quick and easy breakfast for two features a sunny fried egg, fresh tomato, and avocado, wrapped up in a warm tortilla.
  • Prep time
    15 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 405

  • Total Fat 27g
    • Saturated Fat 4.5g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 383mg
  • Total Carbohydrate 33g
    • Dietary Fiber 10g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 13g
  • Potassium 775mg
  • Phosphorus 265mg

Choices/Exchanges: 2 Nonstarchy vegetable, 4 Fat



  • olive oil (divided)
    2 tsp
  • eggs
  • whole wheat flour tortillas
  • avocado (peeled, seeded, and mashed)
  • tomato (sliced)
  • pine nuts or pepitas
    1 tbsp
  • fresh cilantro (chopped)
    2 tbsp
  • jalapeño pepper (seeded and thinly sliced (optional))
  • salt
    1/8 tsp
  • black pepper
    1/8 tsp


  1. Brush a small nonstick skillet with 1 tsp. of the oil and heat over medium heat. Add the eggs one at a time and cook sunny side up for about 2 minutes. Using a spatula, transfer to a plate.

  2. While the eggs are cooking, warm the tortillas in a separate skillet (no need to add any oil).

  3. For each serving, spread a tortilla with half of the mashed avocado, tomatoes, pine nuts, cilantro, and jalapeños, if using. Top with an egg, drizzle with the remaining extra-virgin olive oil, and season with the salt and pepper. Fold over and serve.