Ingredients
Tortillas and Toppings
- 8 to 10 small tortillas of choice, warmed if desired
- ½ cup your favorite salsa, or more to taste
- 1 large ripe avocado, sliced
- ½ cup fresh cilantro leaves, chopped (or another herb of choice)
- Hot sauce, for drizzling (optional)
Eggs and Vegetables
- 8 large eggs
- 1 ½ tablespoons olive oil
- ½ of a medium red onion, chopped
- 1 medium red bell pepper, chopped
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 2 cups packed baby arugula, roughly chopped
Instructions
- Beat the eggs: In a medium bowl, use a fork to beat together the 8 large eggs until well combined. Set aside for later use.
- Sauté the vegetables: Heat 1 ½ tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the chopped red onion, red bell pepper, chili powder, ground cumin, smoked paprika, fine sea salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are crisp-tender. Stir in the chopped baby arugula and cook just until wilted. Transfer the cooked vegetables to a bowl and set aside.
- Scramble the eggs: Reduce the skillet heat to low and pour in the beaten eggs. Cook the eggs gently, stirring occasionally, until scrambled to your preferred consistency. Remove the skillet from the heat and stir the cooked vegetables back into the eggs. Adjust seasoning with additional salt and pepper if needed.
- Assemble the tacos: Spoon a generous amount of the egg and vegetable mixture down the center of each warmed tortilla. Top with your favorite salsa, slices of ripe avocado, chopped cilantro, and a drizzle of hot sauce if desired.
- Serve: Enjoy the breakfast tacos immediately while warm and fresh.
Notes
- You can use corn or flour tortillas depending on preference or dietary needs.
- Feel free to substitute arugula with spinach, kale, or another leafy green.
- Adjust chili powder and hot sauce quantity to make it more or less spicy.
- To make the recipe vegan, omit eggs and use scrambled tofu instead.
- These tacos can be customized with additional toppings such as shredded cheese or pickled jalapeños.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
