Pepper & Egg Breakfast Tacos

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 21g fat
• 7g fiber

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Ingredients

• 8 small corn tortillas
• 8 large eggs
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 jalapeño pepper
• 1 poblano pepper
• 1/2 medium red onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1/2 cup crumbled cotija cheese
• 1 ripe avocado
• to serve hot sauce

Instructions

1. 1Dice the red and yellow bell peppers, poblano, and red onion into small, even pieces so they cook quickly and nestle neatly in the tortillas. Mince the garlic and finely dice the jalapeño, removing seeds if you prefer milder heat.
2. 2Heat a large 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, add the diced onion and all the peppers. Sauté, stirring often, until the peppers soften and develop light charred edges, about 6 to 8 minutes.
3. 3Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper. Cook just until the garlic is fragrant, about 30 to 45 seconds, then transfer the pepper mixture to a bowl and tent loosely with foil to keep warm.
4. 4Wipe the skillet clean if needed, reduce heat to medium-low, and add a light film of oil if the pan looks dry. Crack the eggs into a bowl, whisk until fully blended and slightly frothy, then pour into the skillet.
5. 5Gently scramble the eggs, pushing soft curds from the edges toward the center with a spatula. Stop cooking when the eggs are just set but still glossy and custardy, about 2 to 3 minutes; residual heat will finish them.
6. 6Warm the corn tortillas directly over a gas flame for 10 to 15 seconds per side until lightly blistered, or wrap in a damp towel and microwave for 30 seconds until pliable and steamy.
7. 7Build each taco with a spoonful of the warm pepper mixture, a portion of scrambled eggs, a sprinkle of cotija, diced avocado, and fresh cilantro. Squeeze lime over the top and finish with a few dashes of hot sauce if you want extra kick.
8. 8Serve immediately while the tortillas are soft and the eggs are still creamy. Offer extra lime wedges and hot sauce at the table so everyone can balance sweet pepper flavor with bright acid and heat.