Breakfast tacos kind of grew on me after my last experiment. These were more breakfast-y in the traditional sense because of EGGS! Easy to make, pretty balanced and sustain you through. I topped mine with fresh salsa and a sprinkle of Cheddar cheese.
You can choose your toppings on breakfast tacos, scrambled eggs, bacon and all. Or you can just work with the ingredients at hand. I love the latter, to create something with what is in the fridge already. A rather special batch of orange marmalade and I have been smearing it on everything. And, loving it quite a lot!
You can check out the steps to make the taco dough here.
Ingredients for 2 large tacos
- Eggs – 2
- Tomato – 1, small
- Sweet corn kernels – 1/2 cup
- Vinegar – 1 tsp
- Tomato ketchup – 1 tsp
- Fresh coriander leaves – a handful
- Salt and pepper – to garnish
- Orange marmalade – 2 tbsp
- Cheddar cheese – to sprinkle
- Smoked pork and/ or chicken salami – 4
Method
- Roll out the taco dough. Since I wanted more surface area to work with, I made them more like naan-shaped bread. Heat a Tawa and cook on both sides until crispy.
- Break the eggs in a non-stick pan one at a time, cover and cook the perfect sunny side up. When in doubt, I always turn to Michael from Symmetry Breakfast’s egg posts.
- Dice the tomatoes and transfer to a bowl. Add the sweet corn kernels, vinegar and tomato ketchup and mix lightly.
- Assemble the tacos by lining up with salamis of your choice. Top with the eggs on each of the tacos, line with the fresh tomato and corn salsa.
- Garnish with salt and pepper, fresh coriander leaves.
- Smear a bit of marmalade on the side, fold the taco and enjoy the punch of flavours in every bite.
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