Cheesy Breakfast Tacos
with Charred Veggies, Pico & Crema | 2 servings
We firmly believe that tacos have a place at every meal, which is why we’re over the moon about this brunchy version. You’ll stuff buttery scrambled eggs into warm, cheesy tortillas, then top them with a refreshing, homemade pico de gallo that couldn’t be easier to throw together. Squeeze with lime, then drizzle with smoky red pepper crema to your heart’s content. Taco-’bout a brunch win.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Long Green Pepper
Southwest Spice Blend
(Contains Soy, Wheat)
Mexican Cheese Blend
Not included in your delivery
Preheat oven to 400 degrees. Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.
In a small bowl, combine tomato, minced onion, cilantro, and lime juice to taste. Season with salt and pepper. In a separate small bowl, combine paprika and sour cream. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in Southwest Spice and a splash or two of water until veggies are coated. Season with salt and pepper. Cook until water has evaporated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican cheese. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these bake too long. They should be soft, not crisp.
Crack eggs* into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 TBSP butter in pan used for veggies over medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.
Divide cheesy tortillas between plates; fill with eggs and veggies. Top with pico de gallo and smoky crema. Serve with any remaining lime wedges on the side.