1. Make the Tortilla Bowl: Place each tortilla inside a 6” oven-proof bowl, folding where necessary to form a bowl-shaped vessel. Bake tortillas in a 350F oven until golden and crispy, about 6 minutes. Remove tortilla from bowl as soon as possible. Set aside to cool.

2. Make the Guajillo Salsa: In dry pan or skillet, toast deseeded guajillo peppers with onion and garlic until charred, 6-8 minutes. Reserve onions and garlic. Rehydrate guajillos in enough warm water to cover the peppers entirely for 15 minutes. Strain peppers, reserving the liquid for later use. Blend guajillos, garlic and onions until well combined, using the reserved liquid if needed no more than 1 Tbsp at a time. Combine with lime juice and red hot sauce. Mix thoroughly.

3. Scramble the Eggs: Heat a non-stick pan over medium heat and spray with cooking spray. Add the bell peppers and allow to seat. Add the eggs and stir. Cook the eggs until internal temperature reaches 145F.

4. Assemble: Place eggs in the tortilla bowl and top with guajillo salsa and fanned sliced avocado. Garnish with chopped cilantro.