I make these late and often; this is my back-pocket 10-minute meal after a very long day. They're fast, good food you can eat with your hands. And because tacos often spill at random, you’re allowed to be slightly animalistic about the whole affair—a very good perk, because no one has the energy for manners in the middle of the night. I felt odd making these in a well-lit kitchen and styling them for a camera—they are at their best when cooked by dim, early morning kitchen light, and hastily)—but you’ll rectify that for me tonight, won’t you? —Kenzi Wilbur
Test Kitchen Notes
Sometimes you just have to have tacos for breakfast. You can actually enjoy these egg tacos any time of the day, but what better way to start your morning than with this quick and easy recipe. You'll find yourself making it so often, you won't even need the recipe, especially if you put your own twist on these classic breakfast tacos. Fine, also make them for lunch or dinner, even after a long night out if that's what you're craving. You only need six ingredients, one of which is salt. The rest (eggs, corn tortillas, an avocado, yogurt, and hot sauce) you probably already have on hand. It's important to warm up the tortillas, whether it's over an open flame or in a cast-iron skillet, to get the best flavor and texture possible. Scramble the eggs however you like them, from runny to stiff to anything in between.
One of the best parts of this recipe is how versatile it is too. You can throw basically anything you'd like in with the eggs and avocado. Skip the hot sauce if you don't like things spicy, or chop up some fresh chiles. Sauté some onion and garlic and mushrooms along with the eggs. Use up any leafy greens like kale or spinach, cooked or uncooked. Fresh herbs would also be extremely appropriate here, especially if you like cilantro. Your favorite kind of cheese would also be a most welcome addition—simply add it to the eggs a couple of seconds before your eggs are done scrambling. —The Editors
- Prep time 5 minutes
- Cook time 5 minutes
- Serves 1
2 to 4
small corn tortillas (you may double them up if you wish)
Yogurt or sour cream and hot sauce, for serving
- Blister the tortillas over an open flame until slightly charred. (Or, if you don't have a gas stove, toast in a very hot cast-iron skillet.)
- While they blister, start scrambling your eggs. (I like them scrambled pretty soft in a small nonstick pan, but they're eggs—they're personal. Cook them how you like them.)
- While your eggs are finishing, divide about half of the avocado onto the blistered tortillas. You can either mash it right on, or cut into slices. Lightly season with salt.
- Pile on the finished eggs, a dollop or two of yogurt or sour cream, and a drizzle of your favorite hot sauce. Eat standing up.