Breakfast Tacos
Cooking half the pico de gallo into the eggs takes the raw edge off the onion and seasons every bite, while the other half goes on top fresh. Eggs, a tub of pico and a pack of tortillas turn into a real breakfast in twenty minutes, no cap.
Quick facts
20 min(10 prep, 10 cook)
4 servings
- Vegetarian
Contains: Egg, Milk, Wheat
Get it all out
Tick things off as they hit the counter.
- 4 large eggs
- sea salt, to taste
- ½ tsp avocado oil
- 1 cup pico de gallo
- ¼ cup cheddar cheese or Mexican cheese blend, grated
- ½ avocado, sliced
- 4 corn or flour tortillas, warmed, or charred over a gas flame
- fresh cilantro leaves, to tasteoptional
- hot sauce, to tasteoptional
Let 'em cook
Tap Done as you go. Each step lists what goes in.
- 1
Crack the eggs into a medium bowl, add a pinch of salt and whisk with a fork until no streaks of white remain.
- 4 large eggs
- sea salt
- At the stove
- 2
Add the ½ tsp of avocado oil to a medium nonstick skillet and set it over medium heat until the oil looks shimmery, about 1 minute.
- ½ tsp avocado oil
- 3
Add ½ cup of the pico de gallo to the skillet. Cook, stirring now and then, until the tomatoes and onion look a little soft and glossy, 3 to 5 minutes.
- 1 cup pico de gallo
- 4
Pour the eggs into the skillet. Stir slowly with a spatula, scraping the bottom of the pan, until the eggs are set into soft curds with no runny egg left.
- 4 large eggs
- 5
Sprinkle the cheese over the eggs and stir until it melts, then take the skillet off the heat.
- ¼ cup cheddar cheese or Mexican cheese blend
- To serve
- 6
Lay the warm tortillas on plates. Divide the egg mixture and the avocado slices evenly between them.
- 4 corn or flour tortillas
- ½ avocado
- 7
Spoon the other ½ cup of pico de gallo over the tacos and scatter on the cilantro. Serve with hot sauce on the side.
- 1 cup pico de gallo
- fresh cilantro leaves
- hot sauce