Spicy breakfast foods are the norm in Latin America or Asia, but not in the United States. I have always liked a spicy breakfast, finding that bland, starchy choices like bagels, toast, or pastries with sugar tend to make me sort of sleepy in the morning. This taco filling is another simple version of spicy scrambled eggs and would also make a great omelet when you don’t want tacos. Dry-roasting the jalapeños gives the dish a heady, smoky quality and cuts the richness of the eggs. A natural cream cheese would be another tasty accompaniment, with smoked salmon slices for garnish.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Preheat a large, heavy skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes. Fold in the cheese and chiles during the final minute of cooking. Remove from the heat and eat right away.
Step 2
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with salsa. Sprinkle with chopped cilantro and a squeeze of lime juice. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, then top with salsa, a sprinkling of cilantro, and a squeeze of lime juice. Fold and eat right away.
