Smashed Boiled Egg Taco

Let’s make it.

1. 1

   Boil the eggs.

   Put the eggs in a saucepan in a single layer and add cold water to cover them by about 1 inch. Bring to a boil, cover and remove the pan from the heat. Let stand for 12 minutes for large eggs with firm yolks, then transfer to cold water until cool enough to peel.

2. 2

   Cook the peppers and onion.

   While the eggs cook, heat the olive oil in a skillet over medium-high heat. Add the sliced peppers and onion and cook for about 10–12 minutes, stirring occasionally, until soft and lightly browned. Stir in the cumin, salt and pepper during the last minute.

3. 3

   Warm the tortillas.

   Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until hot and flexible. Keep them wrapped in a clean kitchen towel while you finish the stack.

4. 4

   Smash and assemble.

   Peel the eggs and gently break each into chunky pieces with a fork. Divide the peppers and onions among the tortillas. Top each 6-inch taco with one smashed egg; for six 4-inch tacos, divide the three eggs evenly among them. Finish with crumbled feta or goat cheese and fresh cilantro. Taste before adding any extra salt, since the cheese is already salty.