Soft breakfast tacos
Breafast is almost the most important meal in a whole day, so we should always pay more attention on it, this soft breakfast tacos should be a nice choosing!
Yield
4 servingsPrep
6 minCook
4 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
vine-ripened, seeds removed, finely chopped |
|
| 1 | each |
red chili peppers
seeds removed, finely chopped |
*
|
| ¼ | cup |
coriander
sliced leaves |
*
|
| 1 | tablespoon |
olive oil
|
|
| 5 | drops |
red hot pepper sauce
optional |
*
|
| 4 | each |
flour tortillas, whole wheat
or white |
*
|
| 8 | large |
eggs
lightly beaten |
|
| ¼ | cup |
cream
pure thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
vine-ripened, seeds removed, finely chopped |
|
| 1 | each |
red chili peppers
seeds removed, finely chopped |
*
|
| 59 | ml |
coriander
sliced leaves |
*
|
| 15 | ml |
olive oil
|
|
| 5 | drops |
red hot pepper sauce
optional |
*
|
| 4 | each |
flour tortillas, whole wheat
or white |
*
|
| 8 | large |
eggs
lightly beaten |
|
| 59 | ml |
cream
pure thin |
|
Directions
For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil.
Add Tabasco if desired, and season to taste.
Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute.
Turn stack and heat for a further 30 seconds.
Or heat in the oven according to packet directions.
Lightly whisk the eggs with the cream and remaining coriander.
Season.
Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set.
Remove from the heat.
Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose.
Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
