6 tomatoes, finely diced
1 tomato, sliced
1/2 onion, thinly sliced
1/3 fresh jalapeno pepper, seeded and minced
1 large flour tortilla
1 teaspoon prepared Mexican food coloring
Place the tomatoes, tomato slices, onion slices, jalapenos and green pepper in large bowl. Stir together and refrigerate about 2 hours.
Heat a medium skillet over high heat and fry eggs, turning and using large spoon for support, until lightly golden brown. Add eggs, avocado and flour tortillas to the tomato mixture. Stir together and place in freezer (lock the lid) about 2 hours.