Ingredients

• 2 grain-free tortillas, preferably almond-flour or cassava-flour
• 2 pasture-raised eggs
• 1 ripe avocado
• 1 tablespoon avocado oil
• 1 small lime
• 2 tablespoons finely diced red onion
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon sea salt, plus more to taste
• ⅛ teaspoon freshly cracked black pepper
• ⅛ teaspoon smoked paprika
• Pinch of red pepper flakes, optional
• Fresh cilantro leaves and lime wedges for finishing

Instructions

1. Heat a black cast-iron skillet over medium heat and add 1/2 tbsp avocado oil. Place 2 grain-free tortillas flat in the skillet and cook until the bottoms become deeply golden and crisp.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a small stoneware bowl. Add 2 tbsp fresh lime juice and 1/4 tsp sea salt, then mash with a fork. Fold in the 2 tbsp diced red onion and 1 tbsp chopped cilantro.
3. Return the same black cast-iron skillet to medium heat and add 1/2 tbsp avocado oil. Crack both eggs into the skillet without breaking the yolks. Season with sea salt, 1/8 tsp black pepper, and 1/8 tsp smoked paprika.
4. Spread an equal amount of avocado mixture over each crispy tortilla.
5. Place one fried egg on each tostada, keeping the yolk centered.
6. Finish both with 1 tbsp cilantro, a small pinch of red pepper flakes if desired, and a squeeze of lime.