For the salsa:
1 large avocado, scooped out of skin and diced
For the tacos:
8 corn tortillas
First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add 1/4 teaspoon sea salt and adjust according to your taste.
Next, heat a large skillet over a medium flame. You may have to fry the eggs in batches – use two skillets if serving at the same time is important. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.
Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.
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*Photo courtesy of The Year in Food