Recipe: Scrambled Egg Tacos

Recipe Source: Bayless, Rick.  Mexican Everyday.  W. W. Norton & Company, New York, 2005 pp. 210-1

This is the recipe that justified my making the roasted tomatillo salsa I posted recently.  One frankly unpleasant side effect of pregnancy is fatigue; another is pain.  I find that I have to really pace myself on both or I wind up not capable of making dinner.  The thing is, I'm really bad at judging my own limits, especially when they keep changing every day.  As a result, while I will plan to cook at home pretty much every day, we find ourselves eating a lot more takeout than I'd like and throwing away more spoiled food than I'm comfortable with. 

When I was drawing up my menu for the week I tried to minimize that kind of waste.  I looked for foods that would keep beyond a couple of days - no meat or fish, since my postage stamp sized freezer can't accommodate more additions.  Eggs were a great idea, since they're always useful and will keep more than a few days.  Scrambled eggs might be a traditional breakfast food, but they make a great choice all day long. 

I made a few changes.  I increased the garlic and chiles, used canned tomatoes instead of fresh (since it was November), and omitted the cilantro (I had run out.)  The avocado I had was softer than was good for cutting, but was still tasty, so I mashed it instead with some lime juice.  I was less than thrilled with the corn tortillas I bought, but other than that this dish came out quite well. 

Scrambled Egg Tacos (serves 4; approx. $2.20/serving)

6 garlic cloves, peeled

3 fresh chiles (I used 2 cayenne and 1 serrano), cut into 3 - 4 pieces each

1 white onion, roughly chopped

2 tablespoons olive oil

1 14-oz can diced tomatoes

8 eggs

1 pinch kosher salt

1 avocado, mashed

12 corn tortillas, warmed

3/4 cup Roasted Tomatillo Salsa

Equipment:

• Food processor
• Skillet or saute pan

1. Start the food processor running.  Drop the garlic and chiles into the food processor one at a time, letting each piece get finely chopped before adding the next.
2. Add the onion, then pulse until the onion is very finely chopped.
3. Heat the oil in the skillet over medium heat. 
4. Add the onion and chile mixture and cook, stirring, until the mixture starts to brown.
5. Raise the heat slightly and add the tomatoes.  Cook until the tomato liquid evaporates, stirring frequently. 
6. Beat the eggs with the salt.  Add to the skillet and cook, stirring, until the eggs are done to your taste. 
7. Scoop into a serving bowl.  Serve with the avocado, salsa and tortillas alongside. 

Comments

[order fioricet]

Goodluck to your pregnancy.. anyway nice recipe you have here.. easy and healthy..

[Chris]

Sounds wonderful! I had heuvos con chorizo at a Mexican joint for lunch last week and then made a version of it at home. Eggs rock in tacos and burritos.

[nora@ffr]

soo simple and healthy!! thanx for sharing and have a happy holidays!! :)
cheers!!