Breakfast
Tomato & Jalapeño Breakfast Taco
Seared tomatoes and jalapeño meet fresh parsley, chives and grated cheddar on a warm corn tortilla. A poached egg makes this simple taco a satisfying breakfast for one.
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Serves
- 1 serving
Estimated total time: 20 minutes.
Let’s make it.
Sear the vegetables.
Heat the olive oil in a small skillet over medium-high heat. Add the tomato wedges and sliced jalapeño. Cook for about 4–6 minutes, turning occasionally, until the tomatoes soften and develop browned spots. Season with salt and pepper, then stir in the parsley and chives. Remove from the heat.
Poach the egg.
Bring about 2 inches of water to a gentle simmer in a small saucepan. Crack the egg into a cup, then slide it carefully into the water. Keep the water barely simmering and cook for about 5 minutes, or until the white and yolk are firm. Lift out with a slotted spoon and let excess water drain.
Warm and assemble.
Heat the tortilla in a dry skillet over medium-high heat for about 20–30 seconds per side, until warm and flexible. Place it on a plate, add the cheddar and spoon the warm vegetables over it. Top with the poached egg and serve immediately. If using two 4-inch tortillas, overlap them slightly on the plate beneath the filling and egg.
From the kitchen
- Serve this generously topped taco open-faced with a knife and fork.
- Original or Turmeric corn tortillas both work. Two overlapping 4-inch Street Taco tortillas hold the same toppings as one 6-inch tortilla.
- For a milder breakfast, use less jalapeño and remove its seeds and inner ribs.
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