Spicy Salsa Macha Breakfast Tacos
Spicy Salsa Macha Breakfast Tacos
Ingredients
- 1 tablespoon avocado oil, to 2 tablespoons
- 8 flour tortillas
- 2 cups farmer cheese
- 8 eggs, cage-free
- 8 strips cold smoked bacon, chopped
- 1/4 cup cilantro, chopped
- 4 lime
- 1/2 cup salsa macha, for drizzling, or as needed
- 2 tablespoons Everything But the Huevo Seasoning, or as needed
Instructions
- 1
In a large non-stick pan, cook the chopped cold smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the crispy bacon aside.
⏱️ 5 min
- 2
Add 1 to 2 tablespoons of avocado oil to the pan (if needed, or use bacon fat) and heat over medium-low. Crack 2 eggs into the pan for each serving (total of 8 eggs for 4 servings).
⏱️ 1 min
- 3
Season the eggs generously with Everything But the Huevo Seasoning. Cover the pan and cook until the whites are set and the yolks are jammy, about 3-4 minutes. The edges of the whites should be slightly crispy.
⏱️ 4 min
- 4
While the eggs are cooking, warm the flour tortillas. You can do this in a dry pan over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a warm oven.
⏱️ 2 min
- 5
To assemble each taco, spread 1/4 cup of farmer cheese onto a warmed tortilla.
⏱️ 1 min
- 6
Place two jammy eggs on top of the farmer cheese. Sprinkle with a portion of the crispy bacon and a pinch of chopped cilantro.
⏱️ 1 min
- 7
Drizzle generously with salsa macha and squeeze the juice from 1/4 of a lime over the taco.
⏱️ 1 min
- 8
Repeat for the remaining tacos and serve immediately. Enjoy the spicy, cozy, and satisfying flavors!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salsa Macha Breakfast Tacos
- 1 tablespoon avocado oil, to 2 tablespoons
- 8 flour tortillas
- 2 cups farmer cheese
- 8 eggs, cage-free
- 8 strips cold smoked bacon, chopped
- 1/4 cup cilantro, chopped
- 4 lime
- 1/2 cup salsa macha, for drizzling, or as needed
- 2 tablespoons Everything But the Huevo Seasoning, or as needed
Instructions
- 1
In a large non-stick pan, cook the chopped cold smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the crispy bacon aside.
⏱️ 5 min - 2
Add 1 to 2 tablespoons of avocado oil to the pan (if needed, or use bacon fat) and heat over medium-low. Crack 2 eggs into the pan for each serving (total of 8 eggs for 4 servings).
⏱️ 1 min - 3
Season the eggs generously with Everything But the Huevo Seasoning. Cover the pan and cook until the whites are set and the yolks are jammy, about 3-4 minutes. The edges of the whites should be slightly crispy.
⏱️ 4 min - 4
While the eggs are cooking, warm the flour tortillas. You can do this in a dry pan over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a warm oven.
⏱️ 2 min - 5
To assemble each taco, spread 1/4 cup of farmer cheese onto a warmed tortilla.
⏱️ 1 min - 6
Place two jammy eggs on top of the farmer cheese. Sprinkle with a portion of the crispy bacon and a pinch of chopped cilantro.
⏱️ 1 min - 7
Drizzle generously with salsa macha and squeeze the juice from 1/4 of a lime over the taco.
⏱️ 1 min - 8
Repeat for the remaining tacos and serve immediately. Enjoy the spicy, cozy, and satisfying flavors!
⏱️ 1 min