Growing up, eggies were a big mainstay in our breakfast routine. My mother made bomb ass eggie meals of all kinds, from lil sandwiches of french bread, butter, and avocado (fuh) to plain eggs with chopped onion and cilantro, to variations on variations of breakfast tacos! Which is now one of the main things I make for myself in the mornings or for lunch (& ok ok occasionally for dinner, too.)

Brekkie tacos are a favorite for me because it's easy to customize to different people's taste and it's overall pretty easy to find the ingredients, even while traveling.

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Ingredients

• Eggs, large and brown ideally
  • One taco = One egg
  • Cooked fluffy.
• Tortillas. I enjoy corn, flour, and almond.
• Cilantro, chopped
• Onion, white or purple, thinly sliced strands, fresh.
• Optional: Feta cheese, vegan if you can find.
• Optional: avocado, but not guacamole (personally)
• El Yucateco green habanero chili sauce. My favorite for breakfast. Or add your own salsa.
• A lil salt
• Optional: if you have squash, you can paste up the squash and spread along the tortilla, which will let everything else stick and provides a bit more complexity. Good if you’ve made a ton of squash.
• Meat optional: if eating meat, i recommend a nice, spicy sausage. In which case, slice them into 1/4 inch slices, and scramble into the egg.

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Directions

Heat that skillet up, medium-low. Add desired oil, such as coconut. Before skillt is too hot, add eggies. I put however many I'm gonna cook all at once, and adjust above temperature accordingly.

(More eggies = higher heat spectrum for what might be considered medium low above.)

In a separate pan, start heating up those tortillas OR ~wait for it~

As the eggs begin to cook underneath and it looks like you’re preparing sunny side eggs, plop the tortillas on top, turn the heat down lower, and cover with a lid. The tortillas will warm up nicely as the eggs finish off, and the lid will help them cook on the top, cause steam. Alternatively, heat tortillas in a separate pan, which is honestly easier, but involves another pan.

At this point I begin to cut any of the vegetables like onions and gather extras, like salsa.

Wait...do you smell that? That's them eggies cooking! Okay, check on them after a bit, adjust tortillas accordingly, then fluff up (scramble) those eggs. I like to leave them in yellow and white chunks, not overly scrambled.

Serve, add sliced avocado, add feta cheese, add chopped cilantro, add onions, add any spices. Place bottle of salsa next to you. You could also add some of these things while the egg cooks (like the onion), but this is an easy way to keep it simple and allows a guest to build their own taco if you serve all of the options in tiny bowls. Also, I personally love the freshness of the raw herbs and veggies in the morning - it feels right.

Keep extra eggie on pan to keep warm in between eating tacos, along with yet-to-be-eaten tortillas.