An easy breakfast taco recipe with scrambled eggs, an onion and cilantro salsa and crispy fried pipits. A quick and easy egg taco for breakfast, brunch, or my fave, dinner!
Fry the pumpkin seeds in oil over medium-high heat. You’ll see them puff and take on a little color. Remove from the oil and drain on a paper towel. Season with salt while still hot.
To serve, spread a dollop of sour cream onto tortillas, spoon eggs over and top with onion and cilantro salsa, and sliced radishes. Oh, and a few dashes of hot sauce. Eat up!