1 cup thick salsa
2 large eggs
1/2 cup grated Mexican-blend cheese (organic grass fed)
1 tablespoon extra virgin olive oil
1 cup cherry tomatoes
1 small avocado, pitted and cut into slices
¼ cup chopped fresh cilantro leaves
2 tablespoons crumbled cotija cheese
Optional Toppings: pickled jalapenos, red pepper flakes, sour cream
Preheat the oven to 350°. Place the tortillas on a large baking sheet, one on top of the other, to make two double stacks.
Spread a half cup of salsa onto each tortilla stack. Make a small well in the center of each pizza and then crack an egg into each one. Season each egg with salt and pepper. Sprinkle the grated cheese on top of the salsa, dividing it equally between the two pizzas.
Bake on the center rack of the preheated oven for 10 to 12 minutes; until the egg white just begin to turn opaque.
Meanwhile, heat the olive oil in a cast iron skillet over medium high heat until the oil is shimmering. Add the cherry tomatoes and let cook for 1 to 2 minutes, until blistered. Turn off the heat source and use a pot holder to shake the pan and turn the tomatoes. Continue to cook with the heat off for another minute or two, until wrinkled and soft.
Once the egg whites are starting to set, switch the oven setting to broil for 1 to 3 minutes, until the cheese is bubbly, the egg whites are set and the yolks are cooked to your liking.
Top the breakfast pizzas with the blistered tomatoes, avocado slices, cilantro leaves, crumbled cotija cheese, and any other optional toppings. Serve hot.
To make sure you don’t have any yolk disasters, crack the eggs into small bowls and then slide the eggs onto the pizzas.
To make your own quick-pickled jalapeno, simply place the following items in a jar, shake well, and let sit until pickled to your liking (20 minutes minimum): 1 jalapeno, sliced; 3 tablespoons vinegar; 2 tablespoons hot water; 1 teaspoon RAW sugar; pinch of salt.