Source: Jamie's America by Jamie Oliver, you can find the original recipe here and watch him make it
adapted by There's Always Thyme to Cook
1 ripe avocado, halved, pitted, peeled, and diced
Sea salt and freshly ground black pepper
1 medium-sized tomato halved and diced
1 fresh green chile, seeded and minced (I used pickled jalapeno rings, chopped)
a small bunch of fresh cilantro, leaves picked and chopped
a handful of freshly grated Manchego or Cheddar cheese
4 corn or flour tortillas (I used flour)
6 large eggs
3 scallions, trimmed and sliced very thin
a good pat of butter
chile sauce (as hot as you want!), to serve (I used Sriracha)
Mix the avocado with the juice of 1 lime and a good pinch of salt and pepper, and put aside. Arrange the tomato, chile, cilantro leaves, and grated cheese on a plate, to top eggs after they cook.
Reheat the tortillas in a hot dry pan for about 20 seconds on each side until warmed through. Wrap them in aluminum foil to keep them warm while you start the eggs.
Beat the eggs in a bowl with the minced scallions and a good pinch of salt and pepper. Melt the butter in a large frying pan on a medium heat and pour in the eggs. Lightly tip the pan as the eggs cook, and when you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you large pieces of cooked egg surrounded by the custardy egg. Stir gently, keep an eye on it for a minute or so until the eggs are starting to scramble but are still loose, remove from heat and gently stir again. The eggs should be loose, do not overcook!
Get 2 plates and lay a warm tortilla on each one. Divide the scrambled egg between them, top with the chopped tomato, avocado, and chile. Sprinkle the cilantro and grated cheese on top. Lay another tortilla on top, and drizzle over some chile sauce. Cut your remaining lime into wedges to squeeze over the dish and serve.