4 corn tortillas
2 purple potatoes
1 tbsp cinnamon
Salt, to taste
1 tsp vinegar
3 tbsp lemon juice
¼ cup Greek yogurt
1 bunch cilantro leaves
Fill a pot with water and let boil on high heat. Add purple potatoes in until fully cooked. Once done, remove potatoes and skin and mash into a bowl. Add cinnamon and a little salt to taste.
Preheat an oven to 350 degrees. Spread potato mixture over corn tortillas and place in oven until edge of corn tortilla is browned.
In a bowl, smash avocado and mix with salt, lemon juice, and cumin.
In a food processor, combine Greek yogurt, lemon juice, and cilantro and blend.
Finally, in a separate pot filled ¾ way on medium heat. Let boil and add vinegar. Once bubbles start to form, mix into clockwise circles. Pour egg in a cup, and slowly pour cup into the water swirl. Poach for 2-3 minutes until whites have cooked.
To plate, add avocado mixture to potato. Place egg on top and drizzle Greek yogurt mixture to serve.