Just Pour Eggs on a Tortilla | The Mexican Breakfast My Mother Made Every Morning

Making breakfast tacos with limited ingredients doesn't have to be hard. Here is how to make a quick, cheesy skillet meal. When time is short and the pantry is looking thin, the best meals are often the simplest. Using just eggs and cheese, you can create a hearty dish that feeds the whole family without needing a grocery store run. It is about using what you have on hand to get a hot meal on the table before the morning rush. These breakfast tacos are a staple in my kitchen because they rely on techniques rather than fancy ingredients. Whether you are teaching a little one to cook or just need a fast bite, mastering a cheesy eggs recipe like this ensures you never waste a good ingredient. It is a humble, filling way to start the day that honors the old ways of quick cooking using whatever is in the fridge. These simple breakfast recipes are how we get by when the week gets busy. Tell me in the comments if you prefer your eggs soft or browned. Subscribe for weekly kitchen breakdowns, and let's get back to basics. MY MOTHER'S BREAKFAST TACO (serves 1, multiply for the whole house) 2 eggs 1 flour tortilla (or corn, warmed first) 2 tablespoons white onion, chopped small ½ serrano, chopped small ½ Roma tomato, chopped small 1 pinch of salt, plus more for the eggs 1 tablespoon oil or manteca, plus a little more for the tortilla ¼ cup shredded cheese that melts (asadero or Monterey Jack) 1 spoonful of salsa 1. Fry the onion and serrano in the oil over medium heat for about 2 minutes, until the onion is soft. 2. Add the tomato and a pinch of salt. Cook about 3 minutes, until the juice is gone and the pan is nearly dry. 3. Scrape it into a bowl, crack the eggs on top, add salt, and beat with a fork. 4. Wipe the pan, add a little oil, lay the tortilla flat over medium-low heat. 5. Pour the eggs slowly onto the middle of the tortilla and spread them toward the edges. 6. Cover with a lid for about 1½ minutes, until the top is set. 7. Flip egg side down for about 30 seconds, then flip back. 8. Add cheese and salsa to one half, fold, press gently, and cook about 1 minute per side until golden and crisp. Make it ahead: cook a jar of the onion, chile, and tomato mixture and keep it in the refrigerator up to 4 days. In the morning, all you do is beat the eggs and pour. #mexicanfood #breakfasttacos #mexican #elenacooking