Wednesday, March 11, 2015

Jalapeño Scrambled Egg Tacos

I love tacos. We make them at least a few times a month if not weekly at our house. I like them all. It’s so fun to add a little this & that & build as you go & then eat with your hands! What I love even more is serving everything on a cutting board which means less dishes to wash (tiny win!). This week I’ve been making piece meal trips to the grocery store so there hasn’t been a whole lot to work with when I conjured up this idea of egg tacos. We had eggs so that is what went in the tacos. I don’t love scrambled eggs but in these tacos I did.

Regardless, I would make these again for breakfast, lunch or dinner. These would actually be really fun for a brunch party. They’re simple & tasty & most importantly fun to eat!

  • 4 eggs
  • 1/4 cup water
  • 1 small onion
  • 1/2 jalepeño pepper, seeded
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • salt & pepper
  • 8 small corn or flour tortillas

Toppings (optional):
  • cheddar cheese, grated
  • lime wedges
  • salsa
  • spinach, chopped
  • avocado, sliced
  • hot sauce
  1. In a food processor using the ’s’ blade blend the onion, jalepeño & garlic together. Drop one ingredient a piece at a time into the food processor.
  2. In a small bowl add the eggs & water. Scramble together just until the yolks & the white have combined.
  3. In a large non-stick skillet add the olive oil over medium heat.
  4. Scrape the onion, jalepeno, garlic mixture from the food processor & add it into the oil. Season with salt & pepper. Cook for about 5 minutes until the onions become translucent. If the garlic starts to brown, lower the heat.
  5. Add the egg & water mixture to the pan.
  6. Scramble the eggs & the onion, jalepeño, garlic mixture together. Season with salt & pepper. let cook until the whites are opaque & then remove from heat & spoon into a serving bowl.
  7. You can char your tortillas on your stove top like i did hear.
  8. Lay all of your toppings out on a cutting board & serve with lots of napkins!

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