1 cup sprouts (sunflower, radish, or alfalfa)
1 tsp fresh lime juice
Kosher salt, freshly ground pepper
2 Tbs Patricia & Paul Harissa Infused Olive Oil
2 large eggs
Crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
feta cheese (garnish)
Hot sauce (for serving)
Avocado slices and lime wedges (for serving)
Toss sprouts with lime juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet
over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil
should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are
golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 mins.
Add red pepper flakes to oil and remove pan from heat.
Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in
the oven or a toaster oven). Mound sprouts on tortillas and top with fried eggs. Spoon oil from skillet
around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and
more hot sauce.