Breakfast Tacos with Eggs and Salsa

Cuisine

Mexican and Tex-Mex

Servings

4

Total time

20 min

Prep

10 min

Cook

10 min

Difficulty

easy

Ingredients

• 8 Each large eggs - 8 (count), Cracked into a bowl and whisked with salt and pepper.
• 8 Each 6-inch corn tortillas - 8 (count), Warmed until flexible and lightly toasted.
• 1 Each small yellow onion - 1 (count), diced
• 1 Cup tomato salsa - 1 (cup)
• 1 Cup shredded cheddar cheese - 1 (cup)
• 1 Tablespoon vegetable oil - 1 (tablespoon)
• 1 Tablespoon unsalted butter - 1 (tablespoon)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.25 Teaspoon ground black pepper - 1/4 (teaspoon)
• 0.25 Cup fresh cilantro - 1/4 (cup), chopped
• 1 Each lime - 1 (count), Cut into wedges for squeezing over tacos.

Instructions

1. Prep aromatics and eggs

   1. *Dice the yellow onion*, *chop the cilantro*, and cut the lime into wedges. Crack the eggs into a bowl, add the salt and black pepper, and *whisk until smooth*.

2. Cook the onion

   2. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, until *softened and lightly golden*, about *3 to 4 minutes*.

3. Soft scramble the eggs

   3. Reduce the heat to medium-low and add the butter. Pour in the eggs and cook, *stirring in broad folds*, until the eggs are *softly set and still moist*, about 2 to 3 minutes.

4. Warm the tortillas

   4. Transfer the eggs to a plate. Warm the corn tortillas in the skillet until *flexible and lightly toasted*, about *20 to 30 seconds per side*, then wrap them in a clean towel.

5. Assemble the tacos

   5. Divide the scrambled eggs among the warm tortillas. Top each taco with *shredded cheddar cheese*, *tomato salsa*, and chopped cilantro.

6. Serve

   6. Serve the tacos *warm*, with lime wedges for squeezing over the top.