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Breakfast Tacos
These breakfast tacos feature sunny-side-up eggs baked directly onto warm corn tortillas. A ring of melted sharp cheddar cheese keeps the eggs perfectly contained while they broil to your preferred doneness. The dish gets a bright, slightly charred kick from a quick homemade salsa made with broiled tomatillos, fresh jalapeño, and cilantro. It is an excellent choice for a fast weeknight dinner or a relaxed weekend brunch.
Ingredients
- 8 ounces tomatillos (about 10 small), husked 1 jalapeño, halved and seeded
- 1 tablespoon olive oil
- 8 small corn tortillas
- 6 ounces sharp Cheddar cheese, coarsely shredded (about 2 cups)
- 8 large eggs
- 2 cups cilantro leaves
- 2 tablespoons lime juice
Instructions
- 1Position one oven rack 6 inches below the broiler and a second rack about 12 inches below it, then turn on the broiler.
- 2Toss the husked tomatillos and halved jalapeño with olive oil and a pinch of salt on a rimmed baking sheet. Broil them on the top rack for 8 to 10 minutes until they become tender and develop charred spots.
- 3Move the roasted tomatillos and jalapeño into a blender.
- 4Arrange the corn tortillas on a separate rimmed baking sheet. Sprinkle about a quarter cup of shredded cheddar cheese onto each tortilla, creating a small well in the middle.
- 5Crack one egg into the center of each cheese-topped tortilla. Place the baking sheet on the middle oven rack and broil for 4 to 6 minutes until the egg reaches your preferred doneness.
- 6Put the cilantro leaves, lime juice, and a quarter teaspoon of salt into the blender with the roasted vegetables. Blend the mixture until smooth, then spoon the fresh salsa over the finished tacos.