Pepper & Egg Breakfast Tacos

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 8 small corn tortillas
• 8 large eggs
• 1 large red bell pepper
• 1 poblano pepper
• 1 jalapeño
• 1/2 medium yellow 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
• 1/3 cup crumbled cotija or feta
• 1 ripe avocado

Instructions

1. 1Dice the red bell pepper and poblano into small even pieces, mince the jalapeño (remove seeds for milder heat), finely chop the onion, and mince the garlic so everything is ready before the pan heats.
2. 2Warm a large nonstick skillet over medium heat and add the olive oil. When the oil shimmers, add the onion and cook, stirring often, until it softens and turns translucent, about 3 to 4 minutes.
3. 3Add the diced red bell pepper, poblano, and jalapeño to the skillet. Season with cumin, smoked paprika, half the salt, and black pepper. Sauté until the peppers are tender-crisp with lightly blistered edges, 5 to 7 minutes. Stir in the garlic for the last 30 seconds until fragrant.
4. 4Push the pepper mixture to one side of the skillet. Crack the eggs into a bowl, add the remaining salt, and whisk until the yolks and whites are fully blended and slightly frothy.
5. 5Pour the eggs into the empty side of the skillet. Let them set for about 20 seconds, then gently scramble, folding the soft curds toward the peppers as they cook. When the eggs are mostly set but still glossy, fold everything together so the peppers are evenly mixed through.
6. 6Remove the skillet from heat while the eggs still look slightly underdone; residual heat will finish them without drying them out. Taste and adjust seasoning if needed.
7. 7Warm the tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted, or wrap them in a damp towel and microwave for 30 seconds. Keep them covered so they stay soft.
8. 8Spoon the pepper-egg scramble into each tortilla. Top with sliced avocado, a sprinkle of cotija, fresh cilantro, and a squeeze of lime. Serve immediately while the eggs are hot and the tortillas are warm.