If I had to pick a favorite food, it would be tacos. I could eat tacos for breakfast, lunch, or dinner.
These tacos have all the flavors I love in a taco, but with a breakfast flair. The sweet potatoes bring a mellow honey flavor to the spicy and bold chorizo-eggs, while the fresh jalapeño salsa gives a bit of a caliente kick. Enjoy them for breakfast or any time of the day.
Breakfast Tacos
- 1-2 sweet potatoes
- 1/4 lb chorizo*
- 4 eggs
- Sea salt
- Black pepper
- Avocado oil
- Siete Grain-Free Tortillas (I like their almond flour tortillas)
- Fresh Jalapeño Salsa (recipe below)
*I buy ground chorizo from my local farmers market. If you can only find chorizo in a casing, remove it from the casing and break it up before cooking it.
This recipe makes 2-4 breakfast tacos, depending on how much chorizo-eggs you put inside each tortilla. You can always double or triple the amount of eggs and chorizo if you are feeding an entire family or group of friends.
Directions:
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Peel the sweet potatoes and chop them into 1/2 inch cubes.
- Spread the sweet potatoes evenly across the baking sheet. Drizzle them with avocado oil and toss to coat them. Sprinkle sea salt and black pepper all over the sweet potatoes.
- Bake the sweet potatoes for 25-30 minutes, depending on how dark you like them. (If you want to add a lot of char, broil them for the last 3-5 minutes.)
- Make the Fresh Jalapeño Salsa (recipe below) while the sweet potatoes cook. Then make your chorizo-eggs.
- In a skillet over medium heat, cook the chorizo until it is cooked through. (Cook the chorizo like you would ground beef, breaking it apart as you cook it. If there is too much fat from the chorizo, drain some of it off but not all of it; keep some of the fat to keep the eggs from sticking to the pan.)
- Crack the eggs into a small bowl and whip them with a large fork until the eggs are homogeneous and a bit lighter in color. Lightly season the eggs with a bit of salt and pepper. (Chorizo is usually pretty salty and spicy so, you don’t need very much seasoning for the eggs.)
- Spread the chorizo evenly across the skillet. Pour the eggs directly over the chorizo. Using a flexible spatula, agitate the eggs to create large fluffy curds. Once the eggs are cooked the way you like them, remove them from the heat.
- Warm and butter 2-4 tortillas. Fill the tortillas with sweet potatoes, chorizo-eggs, and top with Fresh Jalapeño Salsa.
- Enjoy!
Fresh Jalapeño Salsa
(my riff on Guacachile)
- 50 grams fresh jalapeños, about 5 whole jalapeños (measured before cut and de-seeded)
- 60 grams yellow onion, about 1/4 of a medium onion
- 1 clove of garlic
- 12 grams of cilantro, a generous handful
- 30 grams of fresh lime juice, about 1 lime
- 1/2 tsp sea salt
Directions:
- Roughly chop the veggies.
- Blend everything with an immersion blender until the veggies are very fine and make a salsa.