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

Return the skillet and drained chili oil to the stove, then warm up over medium heat. Add shallots and onion. Sautee until aromatic. Add oregano, tomato sauce, and chipotle chili. Continue to cook until the sauce is 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 the eggs into the skillet then cover with a 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 the heat to medium-high so 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 each cheese and egg tortilla to a plate. Spoon some chili salsa over the top then sprinkle with cilantro. Serve with avocado slices and lime wedges.