Breakfast
Breakfast tacos
Warm corn tortillas topped with fried eggs, fresh cilantro, green onions and a little jalapeño. A squeeze of lime brings a bright finish to this simple breakfast.
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Serves
- 2 · Makes 4 tacos
Estimated total time: 20 minutes.
Let’s make it.
Prepare the toppings.
Slice the green onions and jalapeño, pick the cilantro leaves and cut the lime into wedges. Have everything ready before cooking the eggs.
Warm the tortillas.
Heat a dry skillet over medium-high heat. Warm the tortillas for approximately 30–60 seconds per side, until flexible with a few toasted spots. Work in batches and wrap the warmed tortillas in a clean kitchen towel.
Fry the eggs.
Warm the olive oil or butter in a large nonstick skillet over medium heat. Crack each egg into a small bowl, then slide it into the pan. Reduce the heat to low. Cook uncovered for 1 minute, then cover and cook for approximately 2–3 minutes more, until the whites are completely set. For firm yolks, continue cooking, flipping gently if needed. Season with salt and pepper. If your skillet is small, cook in two batches, dividing the oil or butter between them.
Finish and serve.
Place one egg on each warm tortilla. Scatter over the green onions, jalapeño and cilantro. Serve immediately with lime wedges and optional salsa or hot sauce. Serve open-faced as pictured, or gently fold the tortillas around the eggs.
From the kitchen
- Keep the tortillas flexible so they fold easily around the filling.
- For less heat, remove the jalapeño’s seeds and inner white ribs before slicing, or leave it off.
- For soft yolks like those pictured, use pasteurized shell eggs; otherwise cook both whites and yolks until firm.
- Prepare the toppings first so the eggs can go straight from the pan to the table.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas