2 ripe, Fresh California Avocados, seeded and peeled

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1 cup fresh cilantro, divided

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1 1/2 tsp. dried crushed red pepper

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2 Tbsp. fresh lime juice

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2 Tbsp. olive oil, divided

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1 large jalapeño, finely chopped

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1/2 cup finely chopped red or yellow bell pepper

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1 medium clove garlic, minced

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2 cups red and/or yellow cherry tomatoes

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2 ears fresh corn, kernels removed

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1/2 tsp. sea salt, plus additional to taste

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2 tsp. finely chopped fresh oregano

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4 large eggs

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4 (6-in.) corn tortillas

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.