Over medium, heat coconut oil then add crushed red pepper flakes until shimmering. Remove from heat. Let sit for a few minutes to infuse flavor. Strain and discard solids.

Heat most of the chili oil over medium. Add shallots and onion. Sautee until aromatic. Add oregano, tomato sauce, and chipotle chili. Continue to cook until reduced. Set aside.

Using a paper towel, spread a thin coating of the remaining chili oil onto a non-stick pan. Spread an even layer of cheese on the pan, covering the bottom. Cook over low to medium-low heat.

When the cheese starts to melt and form a cohesive layer, break eggs. Cover with lid. Cook low and slow until the whites start to settle.

Once the whites cooked and the edges of the cheese start to peel away from the side of the pan, increase heat to medium to medium-high. Hereon, everything will cook faster. We are looking for a crisp layer of cheese.

The “tortilla” is done when the bottom layer is uniform and golden. Repeat this process to get more cheese and egg "tortillas".

To serve, transfer cheese and egg tortilla to a plate. Spoon some chili salsa over and sprinkle with cilantro. Serve with avocado slices and lime wedges.