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Food Network SA

Crunchy Breakfast Tacos

Key info

  • Difficulty
    › Easy
  • Prep time
    › 1/4 hr
  • Cook time
    › 10 min
  • Serves
    › 8

Ingredients

8 hard corn taco shells

6 large eggs

1 teaspoon taco seasoning with salt or chili powder

2 tablespoons unsalted butter

1 cup grated cheddar

3 or 4 spring onions, chopped

½  cup salsa or taco sauce

1 cup shredded lettuce

½  cup rosa  tomatoes, halved or quartered if large

Sliced black olives and sour cream, for serving, optional

 

Method

Preheat the oven to 175 degrees C. Warm the taco shells on a baking sheet, about 5 minutes.

Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.

Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, spring onions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.

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