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Breakfast tacos with salsa
Ingredients
Salsa:
- 4 cups (1 litre) grape tomatoes, chopped
- 2 jalapeño peppers or Thai green chili peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1/4 cup (60 milliliters) finely chopped fresh cilantro
- Juice of 1 lime
Breakfast tacos:
- 1 tablespoon (15 milliliters) extra-virgin olive oil
- 1 small white onion, chopped
- 1 clove garlic, chopped
- 1/2 teaspoon (2 milliliters) ground cumin
- 1 can (398 milliliters) black beans, drained and rinsed
- 1 tablespoon (15 milliliters) Original Ghee (see directions), store-bought ghee or unsalted butter
- 6 eggs
- 6 small corn tortillas
- 2 ripe avocados, pitted, peeled and cubed
- 1/4 cup (60 milliliters) loosely packed chopped fresh cilantro
- Hot sauce (optional)
Directions
- Make the Salsa: In a small bowl, combine the tomatoes, jalapeños, garlic, red onion, cilantro and lime juice. Stir well. Set aside.
- Make the Breakfast Tacos: In a large frying pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about five minutes. Stir in the garlic, cumin and black beans and cook until the beans are heated through. Transfer the mixture to a bowl.
- Wipe the pan clean, then add the Original Ghee and melt over medium-high heat. Break the eggs into the pan and cook until the whites are set, four to five minutes.
- To assemble, place an egg on each corn tortilla and top with the black bean mixture, avocado, cilantro, Salsa and hot sauce to taste, if using.
