These are my favorite breakfast tacos but they are great for lunch as well! I don’t know what has come over me recently but I have been on the biggest hot sauce kick. It started during the last two times that I went home over break. We love our hot sauce in Louisiana (Tabasco capital of the world) and it finally rubbed off on me. Every restaurant has at least one variety of hot sauce (my parents like to keep several at home themselves) and I suddenly got into the habit of putting it on everything. During winter break, my best friend and I even baked a cake with a full tablespoon of hot sauce in it.
There’s something about hot sauce that’s more satisfying than just red pepper flakes or cayenne pepper. I think it’s the slight edge of vinegar flavor that comes with the spice. I was craving that specific hot sauce flavor the other day – and perhaps missing home on some deeper level -so I bought a baby-sized bottle of Tabasco at the grocery store. I figured that I wouldn’t finish it in the next few weeks before I go home again.. but here I am only 3 meals later and the bottle has become significantly less full – I guess I grossly underestimated how much I like hot sauce.
Now that I’ve ranted about hot sauce for all this time, I hope you’ll enjoy some with these eggs! I really like the idea of egg tacos, they make a great breakfast but also an amazing lunch. If you’re going to eat them past 10 am I suggest some slaw on the side, it’s light and refreshing after the spice of the tacos.
Time: 15 minutes Serves:1
- ¼ red onion
- ½ tbsp olive oil
- 2 eggs
- 2 fajita sized corn tortillas
- 1 Roma tomato
- field greens (to garnish)
- hot sauce (as much as you like)
- I like to add a splash of milk to my eggs, but that’s up to you
- You can add hot sauce to the eggs during and after cooking them
- If you don’t have an onion don’t bother to get one, only use it if it’s convenient
- You can also use flour tortillas or one large tortilla to make a burrito instead
- If you cant get good Roma tomatoes use cherry tomatoes (or any other kind really)
- I used mixed field greens, you could also add arugula or baby spinach or omit the greens all together.
Take your small fry pan, add the oil and bring to medium heat. Dice the onion and add. Let cook for about 10 minutes or until caramelized (onions should start to turn brown). Mix frequently so that they onions don’t burn but keep them up at a high enough heat to brown.
Meanwhile, crack your eggs into a bowl. Add a splash of milk (if you like) as well as a few shakes of salt and pepper. I also like to add some hot sauce at this point. Whip together with a fork.
Once the onions are cooked, reduce the heat to low. Add the eggs. The key to scrambling them well is to let them cook at a low heat and to have some patience. Mix frequently so that they eggs get fully cooked but be prepared to have it take several minutes
While the eggs are cooking, throw your tortillas into the oven or the toaster to warm up. If you are using corn tortillas I suggest placing them between two damp paper towels, either in the oven for about 2 minutes or in the microwave for 20-30 seconds. Wash and dice your tomato.
Once the eggs are fully cooked, split them between the two tortillas. Top with extra hot sauce (optional). Add the tomatoes and then the greens on top. Enjoy!