If you know me, you know that I usually have about ... 3 minutes to cook dinner on weeknights. I always try to make healthy food a priority. But I also prioritize speed. As I'm driving home, I'm thinking, "Now, what can I make in the least amount of time?" And the answer many times is eggs!
Egg tacos are one of my current favorite ways to make eggs. You can totally customize this recipe to your preferences!
The steps go something like this:
Walk in door. Drop bags and backpack on floor. Go to fridge and pull out the following: salsa, feta cheese, canola oil, avocado, tomato (not pictured), and corn tortillas.
Now, I know you're thinking, feta? How is that Mexican? Well, it's not. But it's a nice substitute for queso fresco and other mild Mexican cheeses. You can obviously use just about any cheese and salsa combination that you have lying around the house.
OK, so I get 2 skillets out and heat them to medium high on the stove. I crack my eggs. For this time, I'm making fried eggs. But I've made this with scrambled eggs and it's great!
So, cook your eggs how you like them:
Eggs are very personal, like a fingerprint. I've rarely met two people who like them exactly the same. For instance, I am one of the few people I know who likes to break the yolk of my fried eggs before flipping them over. Don't judge.
While you cook the eggs, put a couple of tablespoons of oil in the other skillet. Fry each tortilla for about 10 seconds on each side. Oh, and chop the avocado and tomato.
Then, assemble your tacos! I was hungry, hence the messy presentation:
Now go eat! And enjoy in good health!
I'm a school librarian, cookbook author, and longtime fan of food and literature. Welcome to my blog!