Breakfast Tacos
10m prep 10m cook 20m ready
Broiled tomatillo-jalapeño salsa tops cheesy corn tortillas with eggs baked right on top. A quick and satisfying breakfast taco.
Ingredients
- 227 g tomatillos husked
- 1 jalapeño halved and seeded
- 14.8 ml olive oil
- Kosher salt
- 8 small corn tortillas
- 170 g sharp Cheddar cheese coarsely shredded
- 8 large eggs
- 473 ml cilantro leaves
- 29.6 ml lime juice
- Chopped cooked bacon
- sliced radishes
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 2.89 mg
- Magnesium: 66.1 mg
- Phosphorus: 410 mg
- Potassium: 429 mg
- Zinc: 2.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml olive oil
- Kosher salt
- 8 small corn tortillas
- 8 large eggs
- 473 ml cilantro leaves
- 29.6 ml lime juice
- Chopped cooked bacon
- sliced radishes
Prepare
- 227 g tomatillos, husked
- 1 jalapeño, halved and seeded
- 170 g sharp Cheddar cheese, coarsely shredded
Let's Cook
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Step 1.
Arrange one oven rack 6 inches from the broiler and another rack about 12 inches from the broiler; heat the broiler. On a rimmed baking sheet, toss the husked tomatillos and halved, seeded jalapeño with olive oil and a pinch of kosher salt. Broil on the top rack until the vegetables are tender and charred in spots, 8 to 10 minutes. Transfer the broiled tomatillos and jalapeño to a blender.
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Step 2.
While the tomatillos and jalapeño broil, place the corn tortillas on a second rimmed baking sheet. Top each tortilla with 1/4 cup of the shredded Cheddar cheese, leaving a slight well in the center. Carefully crack one egg into each well (the cheese helps prevent the eggs from spilling off the tortillas). Broil on the middle rack to your desired doneness, 4 to 6 minutes for a runny yolk.
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Step 3.
Add the cilantro leaves, lime juice, and 1/4 teaspoon kosher salt to the blender with the broiled vegetables. Puree until smooth to make the salsa. Serve the tacos topped with the salsa, and optionally with chopped cooked bacon and sliced radishes.
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