Soft Breakfast Tacos
- Ready In:
- 7mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 vine-ripened tomatoes, seeds removed, finely chopped
- 1 red chile, seeds removed, finely chopped
- 1⁄4 cup sliced coriander leaves
- 1 tablespoon olive oil
- 4 -6 drops Tabasco sauce (optional)
- 4 white-flour tortillas
- 8 eggs, lightly beaten
- 1⁄4 cup pure cream (thin)
directions
- For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste.
- Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.
- Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.