Breakfast Tacos with Cumin Spiked Scrambled Eggs and Salsa

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So yeah, another taco recipe. What can I say? You can take the girl out of Texas, but you can’t take the TexMex out of the girl. This recipe is indeed amazing for breakfast, but don’t shy away from whipping this dish up for a fast and simple weeknight dinner. This recipe was for two, but you can double or triple this recipe by increasing the amount of eggs and tortillas.

Breakfast Tacos with Cumin Spiked Scrambled Eggs and Salsa Fresca 

Ingredients:

2 good quality eggs

1 tablespoon Sour Cream

1/4 teaspoon Cumin Seed or Cumin powder

1/2 Sweet Onion, chopped

Salt and Pepper to taste

1 tab of butter, I use fresh rolled Amish butter

2 Corn tortillas, slightly charred over a flame or lightly toasted in a skillet

1 tablespoon salsa of choice, optional

Garnish: pea shoots, fresh cilantro, lime wedges

Method:

In a med mixing bowl, crack each of the eggs and discard the shells. To the eggs add the sour cream, salt and pepper. Whisk until the whites, yolks, and sour cream are fully incorporated. Set aside. Over a med high flame, gently char the tortillas then set aside in aluminum foil or a tortilla warmer. Alternatively, over med high flame heat a skillet until very hot. Cook each tortilla until it starts to bubble up, flip and repeat on other side. Remove and keep warm in aluminum foil or tortilla warmer. Set aside. In a non stick skillet over med flame, saute the onions in the butter until the onions are soft and translucent. Add the cumin seed and saute a few minutes more. Pour the eggs into the skillet and gently turn the eggs until set and just cooked through. Turn off flame and begin to assemble the tacos. Line a tortilla with shoots or sprouts then layer next the scrambled eggs and salsa, if using. Garnish with fresh cilantro, if desired and a fresh squeeze of lime juice. Serve immediately.

 

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