Pepper & Egg Breakfast Tacos

Breakfast tacos are a morning staple along the Texas–Mexico border, wrapping eggs in warm corn tortillas. Here, soft scrambled eggs mingle with sweet bell peppers, jalapeño, cumin, and smoked paprika.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 22g fat
• 2.8g 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
• 1/2 medium white 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
• 1/3 cup crumbled cotija cheese
• 1 lime
• 1 ripe avocado

Instructions

1. 1Dice the red and yellow bell peppers into small, even pieces and finely mince the jalapeño, removing the seeds if you prefer milder heat. Thinly slice the onion and mince the garlic so everything is ready before the pan gets hot.
2. 2Warm a large 12-inch nonstick skillet over medium heat and add the olive oil. When the oil shimmers, add the onion and both bell peppers and cook, stirring often, until the peppers soften and the edges begin to turn lightly golden, about 6 to 8 minutes.
3. 3Stir in the minced jalapeño and garlic and cook for another 60 to 90 seconds until fragrant. Sprinkle in the cumin, smoked paprika, salt, and black pepper, tossing so the spices coat the peppers evenly and bloom in the oil.
4. 4Push the pepper mixture to one side of the skillet. Crack the eggs into a bowl, beat until just combined, then pour them into the empty side of the pan. Let the eggs set for about 20 seconds, then gently scramble, folding the peppers into the eggs as they cook to soft, creamy curds, 2 to 3 minutes total.
5. 5While the eggs finish, warm the corn tortillas. Heat a dry cast-iron skillet or griddle over medium and toast each tortilla 20 to 30 seconds per side until pliable and lightly spotted. Stack them in a clean kitchen towel to keep warm.
6. 6Halve the avocado, remove the pit, and slice the flesh thinly. Cut the lime into wedges and roughly chop the cilantro if not already prepped.
7. 7Build each taco with a generous spoonful of the pepper-egg scramble. Top with avocado slices, a sprinkle of cotija, and fresh cilantro.
8. 8Squeeze lime over the tacos just before serving so the bright citrus lifts the sweet roasted peppers and creamy eggs. Serve immediately while the tortillas are still warm and soft.