Heat a small amount of olive oil or butter in a skillet over medium heat. Fry the eggs sunny-side-up until the whites are fully set but the yolks remain runny.
Prepare the Salad:
Slice the avocado and halve the cherry tomatoes. Arrange them on a plate with the sliced red onion.
Season and Garnish:
Sprinkle salt, black pepper, and optional chili flakes over the salad and eggs. Garnish with fresh cilantro leaves.
Serve:
Serve immediately while the eggs are warm for the perfect combination of creamy, savory, and fresh flavors.
Serving and Storage Tips
