Crispy Egg Breakfast Tacos
Equipment
- 1 Medium Bowl
- Paper Towel
Ingredients
- 1 large Roma tomato finely diced
- ¼ cup finely diced red onion
- 1 clove garlic minced
- 2 tablespoons finely chopped cilantro
- ½ lime juiced
- Kosher salt
- Freshly ground black pepper
- 6 corn tortillas 6 inch
- Avocado oil
- ¾ cup queso fresco crumbled
- 6 eggs room temperature
- 1 16 oz. can refried pinto beans, warmed according to instructions on the can
- Hot sauce optional
Instructions
- Make the pico de gallo. In a medium bowl, combine the tomato, red onion, garlic, cilantro, and lime juice. Season with a big pinch of Kosher salt and freshly ground black pepper, to taste.
- Wrap the tortillas in a damp paper towel and microwave for 20 seconds, to warm. If needed, microwave for an additional 10 seconds right before serving. Alternatively, you can warm them wrapped in tinfoil in the oven. Or, if you have a gas stove, you can char them over the stovetop.
- Drizzle avocado oil in a large pan. Make three rings in the pan, about 3-4 inches in diameter, with the crumbled queso fresco. They should not overlap. Turn on heat to medium-low. Once cheese starts to sizzle, crack the egg into the center of the ring. Once egg starts to sizzle, cover pan with a lid and cook to preference, lowering the heat if the cheese edges start to brown too quickly.
- Spread as much of the refried beans as you’d like onto each tortilla. Top with crispy fried egg and pico de gallo. Drizzle your favorite hot sauce on top, if you’d like, and enjoy!
Notes
Pico de gallo can be made up to a day ahead of time and stored in an airtight container in the refrigerator.
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