Breakfast Tacos
Ingredients
Makes
- 1 small yellow onion
- 2 poblano chiles
- 8 eggs
- 1½ teaspoon salt
- ½ bunch coriander
- 2 oz pepper jack cheese
- 1 avocado
- 8 tortillas
- 2 Tbsp vegetable oil
- 1 cup broken tortilla chips
- salsa
Prep
- Dice 1 small yellow onion
- De-seed and dice 2 poblano chiles
- Beat 8 eggs with ½ teaspoon salt in a medium bowl.
- Roughly chop ½ bunch coriander (¼ cup)
- Grate 2oz pepper jack cheese
- Slice 1 avocado
Cooking
- Heat a large cast-iron or nonstick skillet over medium heat. Put 4 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 4 tortillas, adding them to the same stack and wrapping to keep warm and soft.
- Increase the heat to medium-high. Add 2 Tbsp vegetable oil and swirl to coat, then add 1 cup broken tortilla chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds.
- Add the onion, poblano and 1 tsp salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
- Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the coriander on top.
- Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.