Yields: 4 tacos (serves 2)
Time: 15–20 minutes
🛒 Ingredients:
- 4 small corn or flour tortillas
- 4 large eggs
- ¼ cup milk or cream (optional, for fluffier eggs)
- ½ cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
- ½ avocado, sliced or mashed
- ½ cup cherry tomatoes, halved
- ¼ red onion, finely chopped
- Fresh cilantro (optional)
- Hot sauce, salsa, or lime wedges (for serving)
- Olive oil or butter, for cooking
- Optional: beans, cooked chorizo, sausage, tofu, or hashbrowns
🍳 Directions:
- Warm tortillas:
Heat tortillas in a dry skillet or directly over a gas flame until soft and slightly charred. Wrap in a towel to keep warm. - Scramble eggs:
Whisk eggs (with milk if using), season with salt and pepper. Cook in a skillet over medium-low heat with butter/oil until just set. Sprinkle with cheese while still warm. - Assemble tacos:
Layer each tortilla with eggs, avocado, tomatoes, onion, and any extra toppings you like. - Finish with flair:
Garnish with cilantro, a squeeze of lime, and your favourite hot sauce or salsa.
🌀 Variations:
- Vegan: Use tofu scramble instead of eggs and vegan cheese.
- Southwest-style: Add black beans, corn, and chipotle sauce.
- Sweet & spicy: Try pickled jalapeños and mango salsa!
