Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and once hot, add a flour tortilla. Cook until bubbly and crisp, about 1 to 2 minutes per side. Repeat with remaining tortillas (add a teaspoon or so more olive oil when necessary) – placing each fried one on a paper towel to absorb any extra grease.
Toss the greens with 1 to 2 teaspoons of olive oil and the juice of the lemon. You don’t want them to be too *wet.* Sprinkle with a bit of salt and pepper and toss again. Place each tortilla on a plate and top with a handful of greens. Add a few avocado slices on top.
Keep the skillet heated (or reheat it) over medium-high heat and add 1 to 2 tablespoons olive oil. Crack the eggs directly into the oil, keeping room between them. I usually do 2 eggs at once, no more. Sprinkle them with salt and pepper. Cook until the bottoms begin to brown and get crispy, and the yolk is as solid as you desire. It takes about 1 to 2 minutes for a still-runny yolk if your heat is medium-high. Remove the eggs and throw them right on top of the avocados. Sprinkle with the green onions, pepper flakes and a drizzle of toasted sesame oil. Serve immediately.