The Ultimate Fried Egg Breakfast Tacos

By arielleclementine
March 22, 2014
7 Comments


Author Notes: We've been regulars at Torchy's Tacos, the food truck turned restaurant that has put down roots in every corner of Austin, since it first opened. But only recently did we learn about their secret menu, and good Lord is it amazing! This taco combines some of my favorite elements from the secret tacos- most notably a huge upgrade from the scrambled egg to a runny-yolked fried one (such a classy taco!), and my favorite thing ever- a double tortilla wrapper, in which a corn tortilla is shallow fried until it is just starting to get crispy and then wrapped in a toasted flour tortilla. The corn tortilla offers great crunch, and the flour tortilla keeps your hands from getting greasy. Black beans and fried eggs go beautifully together and both are made all the more enjoyable with a pile of fresh cilantro, a squeeze of lime, some sharp cheddar, and a bit of pickled jalapeno. This taco has everything going for it and comes together remarkably quickly too.arielleclementine

Makes: 2 tacos

Ingredients

  • 2 tablespoons vegetable oil
  • 2 corn tortillas
  • 2 flour tortillas
  • 1 cup canned black beans
  • 1 tablespoon butter
  • 2 eggs
  • 1/4 cup grated cheddar cheese
  • 1 handful of cilantro
  • 1/2 lime
  • pickled jalapenos
  • kosher salt and black pepper

Directions

  1. Get out two skillets. Heat both over medium heat. Put a flour tortilla in one and toast it a bit on both sides until it has puffed up. Repeat with the second flour tortilla. Meanwhile, put the 2 tablespoons of oil in the other skillet and, when the oil is hot and shimmery, put a corn tortilla in and shallow-fry it on both sides, until it has crisped up a bit but is still malleable, about 30 seconds per side. Repeat with the second corn tortilla. Put one flour tortilla on each of two plates and top each with the fried corn tortilla. (Yes, each taco will have two tortillas!)
  2. When the tortillas are done, put the black beans and a splash of their cooking liquid into the dry pan where you toasted the flour tortillas and heat them gently and season to taste. Melt the tablespoon of butter in the pan where you fried the corn tortillas (leaving the remaining oil in the pan) and crack in two eggs. Cover this pan with a lid and cook until the whites are set and the yolks are still runny, about 2-4 minutes (check them often!). You might need to spoon some of the fat in the pan over the top of the whites to finish them off.
  3. Assemble the tacos by spooning some of the black beans onto the tortillas and top with a sprinkling of cheddar. Put the fried egg on next and season with salt and pepper. Put a good handful of cilantro on next and squeeze some lime juice over it, and then add 3-4 pickled jalapeno slices. Enjoy!

More Great Recipes:
Bean|Egg|Vegetarian|Breakfast

Reviews (7) Questions (0)

7 Comments

ridethefader March 31, 2018
These were really good! Simple but well rounded, didn't need anything more, not even hot sauce. This recipe is underrated I think...
 
savorthis March 25, 2014
Yum! And now I know about the secret menu just in time for my next visit!
 
Author Comment
arielleclementine March 27, 2014
yes! thanks, savorthis! my favorites are the missionary-style green chile pork and the jack of clubs. it's a brave new world!
 
cookinginvictoria March 24, 2014
Love the sound and look (btw, beautiful photo) of this -- especially the twist with the two tortillas. This is pretty much my ideal breakfast. :)
 
Author Comment
arielleclementine March 27, 2014
thank you so much, cookinginvictoria!
 
Author Comment
arielleclementine March 23, 2014
Thank you, Ginger, you saucy minx!
 
Ginger's K. March 23, 2014
Ultimately DELICIOUS!