Mexican Breakfast Huevos a la Mexicana Tacos

Mexican · 25 min · vegetarian, dairy-free, low-carb

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Ingredients

• 8 large eggs
• 2 medium tomatoes
• 1 small onions
• 2 jalapeño peppers
• 1/4 cup chopped cilantro
• 8 corn tortillas
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Dice the tomatoes, onions, and jalapeños. Chop the cilantro finely.
2. In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté onions, jalapeños, and tomatoes until soft, about 5 minutes.
3. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with vegetables. Cook, stirring gently, until eggs are scrambled and cooked through, about 5 minutes.
4. While eggs cook, warm the corn tortillas in a dry skillet or microwave for 30 seconds.
5. Remove the egg mixture from heat and stir in chopped cilantro.
6. Serve the scrambled eggs on warm tortillas, garnished with additional cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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