Breakfast Tacos Two Ways

My first purchase of tomatoes occurred this Saturday at farmer’s market. Tomatoes are my favorite! Ripe beautiful (not generally found in the grocery store) tomatoes are among the best things on earth, in my humble opinion.

I decided to make a quick salsa for breakfast tacos.

Ingredients:

  • one large tomatoes or two small
  • 1/2 cup fermented jalapeños (or fresh) chopped
  • 1/3 cup diced white onion
  • 1/3 cup chopped cilantro
  • salt & pepper to taste
  • squeeze of lemon or lime if you have one

Chop and mix all in a bowl and let sit while you get tacos ready.

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I warmed two corn tortillas in the oven for my husband and broiled one rice tortilla for myself. I like it crisp like a tostada.

I then cooked three sunny side up eggs. I oiled the non-stick pan minimally. Cracked three eggs in the pan, added a half cup of water and put a lid on the pan. The eggs are slightly steamed this way and are easy to get out of the pan.

I smeared avocado on each tortilla. I then added an egg and topped with the fresh salsa. Took no longer than 20 minutes top. Healthy, satisfying, (dairy free), and most importantly yummy!

 

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