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Fried Egg and Avocado Wraps.

A box without hinges, key, or lid,
Yet golden treasure inside is hid.

– JRR Tolkien, The Hobbit

A couple of weeks ago, about 10 days before I went on my holidays, I didn’t really have any food in the house.  I was trying really hard to use up what I had, and to not buy anymore food, so nothing would go to waste. All I had left in the fridge was a tiny bit of red bell-pepper, an avocado and some eggs. I rummaged through my shelves and found a packet of tortillas and decided I’d make wraps. It was really simple, and really good. I liked it so much I actually went out and bought another pepper and avocado to make it again the following night and the night after that…

Each time, I made them I made some slight adjustments – I added onions and garlic one day, as well as tomatoes and courgette another. This wrap is really versatile and I’ve loved each version. I hope you do, too.

Fried Egg and Avocado Wraps

Serves 2


  • 2-3 Eggs, fried (approx. 1 egg per two tortillas)
  • 1 avocado, sliced
  • 1 red or yellow bell pepper, sliced  (around ⅓ per two tortillas)
  • ⅓ large courgette/zucchini, thinly sliced
  • 1 small onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • cherry tomatoes, sliced (1-2 cherry tomatoes per tortilla)
  • 1 tbsp olive oil for the vegetables, plus 1 tsp per egg.
  • 4- 6  small (20cm) tortilla wraps
  • mayonnaise/pesto for dressing
  • salt and pepper, to taste


  1.  Heat your tortillas however you prefer. I like to use the stovetop method and, depending on how indulgent I’m feeling, with or without oil.*
  2. Once the tortillas are warmed through, stack on a plate.
  3. Add 1 tbsp oil, if needed, to the tortilla pan, and then add the vegetables, minus the avocados and tomatoes, and fry everything until browned.
  4. Take one warmed tortilla and put it on a new plate. Add the cooked vegetables, top with some avocado and tomatoes, and set aside.
  5. Repeat step 4 until all the tortillas and vegetables are gone.
  6. Meanwhile, heat up a separate frying pan on medium heat and around 1 tsp of oil/butter per egg.**
  7. Add the egg(s) and fry as you prefer. I prefer over-easy eggs for this recipe.
  8. Cut each egg in half and top each tortilla with half an egg.
  9. Add mayonnaise and/or pesto.
  10. Season and fold your tortilla to make a wrap.
  11. Serve immediately.

*If you are cooking on a one ring stove, heat the tortillas first, then fry the vegetables. Change or wash your frying pan and fry the eggs last.

**I prefer using my smaller frying pan for the eggs and cook one at a time, especially if eating alone, that way my egg is always piping hot!


Make it your own:  You can leave out the courgette/zucchini, tomato, onion and garlic – I didn’t have those ingredients the first time I made it and it’s still delicious. You can choose whatever dressing you like. The first few times I made it I used mayonnaise but after that I mixed mayonnaise and pesto together.

For breakfast: I’ve eaten this on a Saturday morning for breakfast. You could easily double the recipe and make for a few friends at a lazy brunch. You could heat up the tortillas and fry the eggs in advance to make the amount of work you need to do once your guests arrive a little easier.




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