Easy Breakfast Tacos
Breakfast Tacos with onion and cilantro salsa and fried pumpkin seeds.
Servings: 2
Ingredients
- 6 eggs
- 1/2 white onion finely diced
- 1 large handful cilantro finely chopped
- 1/4 C olive oil plus extra
- 1 lime juiced
- 1/4 C pumpkin seeds
- 4-6 flour tortillas
- 1/2 C sharp cheddar shredded
- 2 tbsp butter
- 1/4 C sour cream
- 1 handful radishes thinly sliced
- hot sauce optional
- salt
- pepper
Instructions
- Mix together your onion and cilantro with salt, pepper, olive oil, and lime juice. Let sit while you get on with the rest of the recipe.
- Fry the pumpkin seeds in about 2 tablespoons olive oil. It should only take a few minutes 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.
- Warm tortillas over an open flame or on a hot, dry skillet. Set aside on serving plate and sprinkle cheese over warmed tortillas so it gets slightly melted.
- Scramble the eggs, season with salt and cook over medium heat with lots of butter. You’re aiming for big, giant, curds here. It makes eating the tacos much easier, you don’t want a super soft, tiny curd kinda scramble here.
- To serve, spread a dollop of sour cream onto tortillas, spoon eggs over and top with lots of that onion and cilantro salsa, and sliced radishes. Oh, and a few dashes of hot sauce. Eat up!