Ingredients
Egg Mixture
- 4 large eggs
- Sea salt, to taste
- ½ teaspoon avocado oil
- ½ cup Pico de Gallo (divided)
- ¼ cup grated cheddar cheese or Mexican cheese blend
Assembly
- ½ avocado, sliced
- 4 corn or flour tortillas, warmed or charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
Instructions
- Beat the eggs: In a medium bowl, crack the 4 large eggs and add a pinch of sea salt. Beat vigorously until the mixture is smooth and consistent.
- Cook pico de gallo: Heat ½ teaspoon of avocado oil in a medium nonstick skillet over medium heat. Add half of the pico de gallo (about ½ cup) and cook, stirring occasionally, for 3 to 5 minutes until it softens slightly and releases its fresh flavors.
- Scramble the eggs: Pour the beaten eggs into the skillet with the softened pico de gallo. Stir gently and continuously to scramble until just set but still moist, then stir in the grated cheese until melted. Remove the skillet from heat promptly to avoid overcooking.
- Prepare tortillas and assemble tacos: Warm or lightly char the corn or flour tortillas over a gas flame or on a skillet for added flavor and pliability. Divide the cheesy scrambled eggs evenly among the tortillas. Top each with sliced avocado, the remaining pico de gallo, and fresh cilantro leaves for garnish.
- Serve: Present the breakfast tacos immediately with hot sauce on the side for those who enjoy added heat.
Notes
- Use fresh pico de gallo for the best vibrant flavor; store-bought works but fresh is preferred.
- Warming tortillas directly over a gas flame adds a smoky char flavor and makes them more pliable.
- Substitute cheddar cheese with a Mexican cheese blend for an authentic taste.
- For a dairy-free option, omit the cheese or use a vegan cheese alternative.
- Adjust seasoning by adding more salt or hot sauce according to preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
