Egg Tacos (in 5 Minutes!)
You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal and time of the day.
- Prep
- 2 min
- Cook
- 3 min
- Total
- 5 min
- Yield
- 2
Ingredients 11
- 4 eggs
- ½ tablespoon chili powder
- ½ tablespoon garlic powder
- ½ tablespoon cumin
- ¼ teaspoon kosher salt
- ½ tablespoon olive oil
- 4 taco-sized flour tortillas or corn tortillas
- Pico de gallo or salsa fresca
- 1 handful thinly sliced red onion
- Torn cilantro leaves
- Hot sauce
Method 6
- 01
In a medium bowl, whisk together the 4 eggs.
- 02
Add the chili powder, garlic powder, cumin, and kosher salt , and whisk until combined.
- 03
In a skillet, heat the olive oil. Add the eggs and cook over medium-low heat, scraping as the eggs solidify, about 3 to 4 minutes total.
- 04
As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces…just enough so that it comes together!
- 05
If you have time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- 06
Top with salsa fresca (drain extra liquid before serving), thinly sliced red onions, torn cilantro leaves, hot sauce, or other toppings as desired.
Provenance
- recipe-clones/acouplecooks-data
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