In a food processor or blender, puree together the cilantro, parsley olive oil, red onion, vinegar, garlic, salt, cumin, chili flakes, and pepper until smooth.

Transfer the mixture to a small bowl. Measure out 1/4 cup of the chimichurri and toss in a separate, medium-sized bowl with the avocado cubes.

If you make the chimichurri ahead of time, it can be stored (without the avocado) in the fridge in an airtight container for up to 5 days. Toss with the avocado cubes when you’re ready to serve.

Meanwhile, whisk your eggs. Once the pan and oil are hot, add the eggs to the pan. Soft scramble tip: cook low and slow! Let the eggs cook, undisturbed, for about 30 seconds, then start pushing the sides in towards the middle with a silicone spatula.

Add in half the cheese, along with a sprinkle of salt. Keep the eggs moving so as to not overcook in any spots, and remove them from the pan right before they’re done cooking (the heat of the eggs will continue cooking them even once the heat is off). Set the eggs aside.

Next, warm and lightly char your tortillas. Using tongs and heating one tortilla at a time, place over open flame (or in the same pan) on low-medium heat for about 30 seconds-1 minute per side, to desired level of char.

Assemble your breakfast tacos by distributing eggs evenly into tortillas, topping with remaining cheese, red chili flakes, and more sea salt if desired. Scoop chimichurri over the top and enjoy!