Breakfast Tacos | Embrace the Mess

Recipe by Sarah Epps

The tacos are in no way traditional. They’ll win no awards for presentation. But they’re the exact medicine I need right now. As I eat them, the oil from the eggs and juice from the spinach drip down the back of my hands, pooling in the bowl. I’m alone with the mess I’ve created, enjoying every bite.

Energy: Messiness
Season: Any season
Serves: 1
Time: ~10 minutes

Ingredients

• Olive or grapeseed oil
• Leftover veggies, whatever's in your fridge
• 2 eggs
• 2 tortillas, any kind
• 2 slices of cheese
• Optional: avocado, herbs, hot sauce
• Salt to taste

Process

1. Heat a large frying pan (cast iron is great) over medium high heat and add the oil. Sauté the veggies until they're hot and push them to the side of the pan.
2. Cook the eggs (scrambled, fried, over easy, however you like them) and add salt to taste.
3. If there's still room in the pan (if not, empty everything out first), make space for the tortillas, add a bit more oil, and place the tortillas in the pan. After a minute, flip them and put the cheese on top. When the cheese is melted, the tacos are done.
4. Transfer the tortillas to a plate and pile the fillings on top. Add whatever additional toppings you have (avocado, fresh cilantro, scallions, hot sauce are all great). Have extra napkins handy. Pairs well with hot black coffee or cold beer.