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Photo:David M. Benett/Dave Benett/Getty Images for evian
David M. Benett/Dave Benett/Getty Images for evian
If you’re looking to add a little zip to your morning routine this weekend, we may have found the perfect recipe for you.
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Jessica Alba left us dreaming of flavorful, veggie-loaded breakfast tacos this week when she hopped on Instagram to share one of her yummiest recipes. She calls this super simple recipe her Cholula Eggy Tacos, but you could swap in whatever hot sauce you know and love. As long as you’ve got tortillas, veggies, eggs, cheese and broth, you’ll be good to go.
With a little Beyoncé soundtrack in the background, Jessica takes us through this recipe in no time. All you’ll need to follow along is a little container of fresh pico de gallo, some broccoli slaw, vegetable broth, your favorite cheese, eggs, tortillas and hot sauce. (If the pico selection doesn’t look that appealing at your local store, you can always make a little batch of our tried and truePico de Gallo.)
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Now comes Alba’s trick to getting your eggs just right: Add some more vegetable broth around the edges of the pan. The broth should start to simmer once poured in. Then cover the pan with a lid and let the eggs cook. Jessica says it’s like a low-effort poach, which will leave your eggs gently cooked. While the eggs do their thing, you can heat up your tortillas on a comal or skillet, getting them ready for the big finale.RELATED:Emily Mariko Just Told Us the High-Protein Breakfast She’s Had Every Day for Two Months Straight
How long you cook your eggs can depend on your preference—since these eggs aren’t scrambled, you’ll have to decide if you want a runny yolk or not. If you want a super-runny yolk, you can turn off the heat and start making your plate as soon as the whites are set. But there’s no shame in lifting the lid and using a rubber spatula to see how firm your yolks are, so feel free to keep a close eye on the pan until they’re just right for you.
To serve these up, just use your spatula to scoop an egg and all the veggies underneath it onto a nice, warm tortilla. Jessica uses flour tortillas, but you could swap in corn or wheat tortillas—or even theseHomemade Corn Tortillas. Top the tacos with a generous dash of hot sauce and a spoonful of pico de gallo or another salsa, and you’re ready to dig in. In case you were still on the fence, Jessica gives these tacos one of those wordless, head-nodding rave reviews that makes it clear that we have to try this recipe out ASAP.
RELATED:Padma Lakshmi Just Shared Her Tasty Version of Bhel Puri—and It’s Deliciously SimpleA hearty breakfast dish like this one would even be a fun fit for an easy weeknight supper, if you’re up for a breakfast Taco Tuesday. And if you enjoy this recipe, you’ll probably want to test out other winners, like ourBacon & Egg Breakfast TacosandMake-Ahead Freezer Breakfast Burritos with Eggs, Cheese & Spinach. With eggs for protein-packed staying power, veggies for balance, cheese for joy and a kick of spice, it’s hard to go wrong with a brekkie taco or burrito—just trust us.
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