The key to creamy crema is using perfectly ripe avocados that yield to some gentle pressure. If the avocado is firm to the touch, they aren’t ready. (See more avocado tips below.)
1 Tbsp unsalted butter
1 medium onion, thinly sliced
3 plum tomatoes, quartered, seeded, and thinly sliced
1 large jalapeño pepper, seeded and minced (reserve half for avocado cream)
1 ripe avocado, cubed
2 Tbsp fresh lime juice
2 Tbsp sour cream
2 Tbsp chopped cilantro leaves, plus more for serving
Eggs & Assembly:
2 Tbsp unsalted butter
8 large eggs
8 six-inch flour tortillas, warmed
Freshly ground pepper
Lime wedges and hot sauce (for serving)
Heat butter in a large pan over medium heat. Add the onions and cook undisturbed for 8–10 minutes, until onions start to brown.
Add the tomatoes and half of the minced jalapeño and stir to combine. Season generously with salt and pepper. Cook for another 2–3 minutes, until the tomatoes start to soften.
Remove from the heat and cover to keep warm.
While the onions are cooking, make the crema. In a small blender or food processor, add the avocado, lime juice, and 2 tablespoons of water. Season with pepper and ¼ teaspoon salt, and pulse to combine.
Scrape mixture into a small bowl and gently mix in the sour cream, cilantro and the remaining minced jalapeño. Add more salt and freshly ground pepper to taste.
Whisk eggs in a large bowl and season generously with salt and pepper.
Heat butter in a nonstick pan over medium heat. Cook eggs, stirring occasionally, until just set, about 3-4 minutes.
Remove from heat and cover to keep moist and warm.
Spread avocado crema on a warm tortilla. Fill with a spoonful of eggs and top with the onion mixture and some fresh cilantro. Serve with lime wedges and hot sauce.
To easily scoop out the avocado flesh, take a standard dinner knife and gently make cuts in a crosshatch pattern, taking care not to break through the avocado peel. Then, use a large spoon to easily scoop out the avocado pieces.