Fried Egg Tacos
wrapped in a crunchy fried tortilla with homemade refried beans and quick pickled onions
Hi! Hello. So glad you’re here. If you arn’t subscribed, but want to be (I would love to have you), check out the link below:
To check out the full version of this post visit the link: Fried Egg Breakfast Tacos. And for more recipes like this be sure to check out the site at www.mosthungry.com
Quick dinners have been a top priority lately. I want something quick, low-maintenance, and most importantly, delicious. Oh, and something everyone in this household will eat, including a toddler. These fried egg breakfast tacos fit the bill. Crispy fried tortillas are layered with refried beans, a lacy fried egg, quick-pickled red onions, radishes, cilantro, and sour cream. They’re super satisfying and hit the spot every time. And, while I am calling these breakfast tacos, they make a delicious dinner and are generally when I’m eating them.
The ingredients for these egg tacos are all very straightforward and can be adjusted to your liking. The handful of ingredients used for this recipe are ones I typically have on hand, which was the inspiration for this recipe. I was hungry, needed to make something for dinner and it had to be quick. If you know you’re really going to be crunched for time, you can prep everything ahead of time and then reheat the beans, fry your tortillas and eggs, and be ready to eat in less than 10 minutes.
Ok, now onto the recipe…
Ingredients
8 eggs
12 oz can pinto beans or black beans
1-2 tbsp bacon fat butter or oil
8 flour tortillas
1 bunch cilantro
sour cream or crema
limes
radishes sliced thin
for The Pickled Red Onions:
1 red onion sliced thin
1 C white vinegar
1/4 C water
2 tsp sugar
1 tsp salt
Instructions
Make The Quick Pickled Red Onions
Thinly slice your red onions and add them to a tight fitting jar or air tight container. Pour over enough white vinegar to cover about 3/4 of the onions. Fill the rest of the jar up with cool water. Add in your salt and sugar. Cover and shake to mix. Set aside while you make the rest of your breakfast taco ingredients.
Make Your Refried Beans
Puree your beans, along with some cooking liquid, until smooth. You may need to add more liquid depending on what consistency you like. You want these to be spreadable, but not runny.
In a pan over medium heat, add in your bacon fat (or other cooking fat of choice) and then pour in the beans. Stir them in the pan and be careful of any splatter. The beans should sizzle when you add them in. Cook for ~5 minutes over medium low heat, stirring occasionally. Check for seasoning. Cover and set aside. Note: You can add some sautéed onions, garlic or any other seasonings you like. For simplicity sake I left these simple and just flavored with the bacon fat.
Make The Tacos
Fry the tortillas in a pan over medium high heat with a teaspoon of oil (or more bacon fat). You want them to puff and get golden brown on each side. Around 3 minutes per side.
Get your eggs cooked, either fried, scrambled, however you like.
Assemble tacos by layering on the refried beans, eggs, then sliced radishes, cilantro, pickled onions and sour cream. Season with salt, pepper and an extra squeeze of lime.
Subscribing to most hungry is totally free. And if you enjoyed this post, you can support me by pledging a future paid subscription.