I LOVE breakfast tacos. Period. The end. OK, not really the end, but you probably want to know how to get there, right? I've eaten a lot of tacos in my life (my stepfather is Mexican) and hands down my favorite are the breakfast kind. There's nothing more savory than eating organic, pastured eggs scrambled in boatloads of ghee and curry spices, topped with avocado, cilantro and Tapatio hot sauce (yum). They are very easy to make, especially if you already have curry powder.
Makes 2 servings
6 eggs (preferably organic and pasture-raised)
1/2 medium onion, chopped
1 tsp. curry powder
1 avocado, sliced
1 tsp cilantro, chopped and halved
2 tbsp. ghee, divided
Salt & pepper to taste
4 tortillas, preferably corn or grain-free (I prefer Siete or The Real Coconut)
1. Crack eggs and whisk together till yolks are broken. Set aside.
2. Chop onion. Place skillet on medium heat. Melt 1 tbsp. ghee in skillet. When it has heated and melted, add onion and saute for 5 minutes, or until translucent.
3. Lower heat to LOW.
4. Add scrambled eggs to onions as well as the other tablespoon of ghee. Continuously stir the eggs with a wooden spoon. About halfway through, add the curry powder and stir (if you do it too soon, the spice clumps together). Continue stirring until the eggs are cooked all the way through. When finished, turn off heat and add salt and pepper to taste.
5. Heat tortillas. Put eggs, avocado, 1/2 tsp. cilantro, and the hot sauce of your choice (I prefer Tapatio, obvi) on the tortillas and Voila! You have yourself a breakfast feast.