You can add as many extra accompaniments here as you like.
80 ml (1/3 cup)canola oil16eggs1 quantitytortillas4ripe avocados, sliced1 cup (firmly packed)coriander, coarsely torn6spring onions (green part only), finely chopped8small red chillies, finely choppedTo serve:hot sauce and quartered limesOptional:crumbled feta, crushed fried pork rind (chicharrón), crushed peanuts, chopped kimchi, slivers of fried chorizo, sautéed prawns, sliced pickled shallot, oyster sauce and sriracha mayonnaise, to serve
Heat 20ml oil in a large non-stick frying pan over medium-high heat. Add 4 eggs, fry until cooked to your liking (2-2½ minutes for soft yolk), season to taste, set aside and keep warm. Repeat with remaining oil and eggs.
Place eggs on tortillas, top with avocado, coriander, spring onion and chilli (and any optional extras) and serve warm, with hot sauce and lime quarters.