Scrambled Egg Tacos with Avocado + Salsa Verde

Today: Just because you're flying solo for dinner tonight doesn't mean you can't enjoy a meal that satisfies.

  

Eating alone doesn't have to be a sad, lonely affair. Actually, eating alone is one of the best things you can do for yourself, since you can a) make exactly what you want to eat, and b) work at your own pace—there is no one to demand dinner three hours before you're hungry.

Eating alone is also a gift when you don't have much in the house to work with—which isn't to say that you'll be stuck eating pasta with butter again. Simplicity is best, especially when your ingredients come together in unexpected, supremely comforting ways. This is when the (breakfast) taco comes in handy: Top it with a few eggs, a dash of hot sauce, and slices of avocado. Because you're feeling fancy, whiz together a vibrant salsa verde to top it all off. Save the leftovers for dipping or for topping more tacos (or anything else, really) later in the week, and your night alone will be anything but lonesome.

The Menu:

Click through the recipe photos or titles to see (and save and print) the full recipes, or take advantage of our handy grocery list and overview below.

Scrambled Egg Tacos with Avocado

 

Cooked Green Salsa Verde

Grocery List:

(Organized by area of the market)

Serves 1 (or 2, if you're feeling generous, with leftover salsa verde)

From the dairy and refrigerated sections:

2 to 4 small corn tortillas
2 eggs
Yogurt or sour cream
Your favorite hot sauce

From the produce section:

1 ripe avocado
1 pound tomatillos, husks removed, rinsed
1 garlic clove
2 jalapeño or serrano chiles, to taste
1 white onion
1 bunch cilantro leaves

We're assuming that you already have kosher salt and vegetable oil. If not, add those to your list!

 

Overview:

About 30 minutes before you want to eat, start the salsa verde. Place the tomatillos, garlic, and chiles in a medium saucepan, cover with water, and bring to a simmer. Cook for about 10 minutes, or until the tomatillos become pale green and soft, then transfer them to a food processor and purée them with onion, cilantro, and salt. Transfer the puréed vegetables to a pan over medium-high heat and cook in vegetable oil for about 6 to 8 minutes. Since you don't have anyone else to distract you tonight, master the multitask: While the salsa cooks, start on your tacos about 15 minutes before dinnertime.

Blister the tortillas over an open flame until slightly charred in places. Meanwhile, scramble a couple of eggs to a texture and consistency that you like. Take the salsa off the flame and set it in the refrigerator to cool. Divide half of the avocado and place it onto the blistered tortillas. (You can either do it in slices or mash it on—it's up to you!) Sprinkle with salt. Pile on the finished eggs, a dollop of yogurt or sour cream, and fleck with your favorite hot sauce. Serve the cooled salsa with your breakfast tacos and a hearty helping of chips and chow down. It's a fiesta for one.

Photos by James Ransom