Preheat a non-stick skillet over medium heat for about 2 minutes and spray with cooking oil or drizzle olive oil.

Crumble ¾ oz of feta cheese evenly across the bottom of the pan and allow it to sizzle for around 3–4 minutes until golden brown.

Crack a large egg into the center of the melted feta, season with oregano and red pepper flakes, and cook for about 3–5 minutes.

Heat a small tortilla in another pan or microwave for 15-20 seconds to warm it.

Smash ¼ of an avocado in a bowl, add lemon juice, then spread it on the warmed tortilla.

Carefully lift the egg and feta mixture from the pan onto the avocado-covered tortilla.

Garnish with pickled onions and a drizzle of chili oil, then serve immediately.