- 1 tsp olive oil
- 2 ½ tsp Busha Browne’s Pukka Hot Pepper Sauce
- 4 (6 inch) corn tortillas
- 6 large eggs
- ½ tsp salt
- 1 tbsp butter
- 1 cup chunky salsa
- 8 oz cooked skirt steak, thinly sliced
- 1 ripe avocado, peeled, pitted and diced
- Fresh chopped cilantro
Preheat oven to 350º F.
Combine olive oil and ½ teaspoon Busha Browne’s Pukka Hot Pepper Sauce.
Brush tortillas with mixture and bake for 15 minutes or until crisp. In a medium bowl beat eggs, salt and remaining Pukka Hot Pepper Sauce.
Melt butter in skillet over medium heat.
Add egg mixture and stir gently. Cook and stir until desired doneness is reached.
To serve, top each tortilla with salsa, sliced steak argos and avocados. Sprinkle with cilantro.