Breakfast
Fried Egg Breakfast Tacos
Fried eggs sit over a spoonful of lime-sriracha yogurt on warm corn tortillas. Scallions, jalapeño and cilantro add a fresh finish to this straightforward breakfast.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Serves
- 4 servings
Estimated total time: 20 minutes.
Let’s make it.
Warm the tortillas.
Heat the oven to 200°F. Lay the tortillas in a shallow stack on a sheet pan, cover with foil and warm for about 8–10 minutes, until flexible. Keep covered while you prepare the eggs.
Mix the sriracha yogurt.
Stir the yogurt, lime juice, sriracha and a small pinch of salt together in a bowl. Begin with 1 teaspoon of sriracha, then taste and add more if you like.
Fry the eggs.
Melt the butter in a large skillet over medium heat, using two skillets or working in batches if needed. Crack in the eggs and cook until the whites have set underneath and the edges begin to crisp, about 2–3 minutes. Lower the heat if the butter darkens. Turn the eggs gently and cook for another 1–2 minutes, until the yolks are firm. Season with salt and pepper.
Assemble and serve.
Place one 6-inch tortilla on each plate, or overlap two 4-inch tortillas for each serving. Spread with the sriracha yogurt and top with a fried egg. Scatter over the scallions, jalapeño slices to taste and cilantro. Serve immediately, open-faced.
From the kitchen
- Keep the tortillas covered while warming so they stay soft.
- For the smaller tortilla option, two overlapping 4-inch tortillas support one whole egg per serving.
- Choose Original or Turmeric corn tortillas and adjust the sriracha and jalapeño to your preferred heat.
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