Fried Egg Taco

 

 

These crispy fried egg tacos are very popular on TikTok at the moment. Quick and easy to make and oh so delicious, there is no surprise there.

They actually remind me of the Crispy Tortilla Eggs that I have been making for just about always.  I guess you could call Fried Egg Tacos, Crispy Tortilla Eggs on steroids because they take that simple concept one step further!

 

What you have here are corn tortillas fried in a bit of oil until crisp and golden brown.  A fresh egg gets dropped on top along with some cheese and then they are covered and steamed until the egg is cooked to your liking.

Set whites and slightly runny yolk here folks. You can top the finished tacos as you wish. 

 

The toppings are where you can really get inventive!  Sliced avocado and salsa.  Why not!

Today I chose to top mine with Texas Caviar and guacamole.  I also added some chopped spring onions and a hefty splash of green Tabasco.  (I adore green Tabasco!)

 

I was awfully tempted to add a dib dab of sour cream, but decided to leave them as is.  I can tell you they were delicious. 

You would think that after sharing recipes on here pretty much 365 days a year for over 11 years I would run out of things to share with you, but it just isn't so.

Every now and then I run across something that is so totally delicious that I just have to share it!  So it is with these!

 

WHAT YOU NEED TO MAKE FRIED EGG TACO

Simple, simple, simple  . . . 

• 1 TBS canola oil
• 2 (6-inch) corn tortillas
• 2 large free range eggs
• 1/4 cup (30g) cheddar cheese, grated
• 1 TBS water
• salt and black pepper to taste

 

To garnish: (Here is where you can go wild!)

• guacamole
• Texas Caviar
• tomato salsa
• chopped spring onion
• green Tabasco sauce

 

It goes without saying that you want to use the freshest eggs possible for this dish.  My sister and I were lucky enough to find a supplier of fresh free range eggs on the Mount Hanley Road not too far from where I live.

They are not too big at the moment as the hens have just started laying, but they are fabulously tasty eggs.  Eggs are one instance where you really do get what you pay for!

 

I refuse to support an industry (caged hens) that I find appalling.  So long as I can do it I will buy only free range eggs. You need to pick your battles and that is one of mine.

I used corn tortillas, gluten free, that I got at our local Sobey's store.  I am sure you could also use flour tortillas, but the corn ones do get lovely and crisp.

 

I used grated strong cheddar cheese. The stronger the cheese the better the flavor. You could also use a Tex Mex blend if you were so inclined. Spicy or not.

Texas Caviar.  This delicious salsa like mix of beans, tomatoes onions, peppers were a perfect topping. Not unlike Huevos Rancheros, this tasty topping was an excellent choice for topping the finished tortillas.

 

In the UK your breakfast eggs are often accompanied with baked beans so I thought why not Texas Caviar. It worked beautifully.

Failing to have fresh avocado in the house I thought . . .  why not guacamole!  Rich. Creamy.  Delicious!  With just a bit of spice.

 

Finally I added some chopped spring onion and a few splashes of the green Tabasco sauce.  I love both of those things on my Mexican eats.  

The onions add just a bit of tasty fresh green sharpness and the Tabasco, well a nice mild jalapeno heat that works very well here. 

I now understand all the fuss. (I had wondered.) These were quite simply fabulous!  That crisp corn tortilla  . . . the egg . . .  those toppings.  Everything worked together blissfully and deliciously! 

 

Just in time for Cinco De Mayo too. Quick and easy, I highly recommend you give them a go!  

Fried Egg Taco

Yield: 1

Author: Marie Rayner

Prep time: 2 MinCook time: 8 MinTotal time: 10 Min

These go together very quickly and are incredibly delicious. They make a nice breakfast, lunch or light supper!

Ingredients

• 1 TBS canola oil
• 2 (6-inch) corn tortillas
• 2 large free range eggs
• 1/4 cup (30g) cheddar cheese, grated
• 1 TBS water
• salt and black pepper to taste

To garnish: (any or all)

• guacamole
• Texas Caviar
• tomato salsa
• chopped spring onion
• green Tabasco sauce

Instructions

1. Add the vegetable oil to a large non-stick skillet and heat it over medium heat. Add the corn tortillas. Cook for 10 to 15 seconds, then carefully flip them over.
2. Allow the tortillas to cook over medium heat for 4 to 5 minutes until they are starting to bubble and turn brown on the underside.
3. Carefully crack an egg on top of each tortilla. Cover and cook for two minutes. Uncover and scatter the cheese around the eggs, trying to keep as much of the cheese as you can on the tortillas.
4. Add the water to the skillet and cover. Cook for a further minute to minute and a half. They are done when the cheese has melted, the whites of the eggs have set, but the yolks are still runny. Season with some salt and black pepper.
5. Remove each taco from the skillet onto a plate using a wide spatula. Garnish as desired and serve immediately.
6. Enjoy!

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