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A Fried Egg Taco features a corn tortilla topped with guacamole, salsa, and a sunny-side-up egg, served on a pink plate.

Fried Egg Taco

Robin Donovan

This quick taco is exactly what it sounds like—a crispy fried egg tucked into a warm tortilla with cheese, salsa, and avocado. It’s simple, fast, and gets the job done.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Light Meal
Cuisine Mexican-inspired
Servings 4 servings
Calories 90 kcal

Ingredients
  

  • 4 pieces eggs
  • 4 pieces 4 small flour or corn tortillas
  • 1 tablespoon butter or oil
  • salt to taste
  • black pepper to taste
  • ½ cup cheese shredded cheddar or Mexican blend
  • 2 tablespoons salsa or hot sauce
  • 1 pieces avocado ripe, and sliced
  • cilantro fresh, or green onion, chopped (optional)

Instructions
 

  • Warm the Tortillas
    Heat a dry skillet over medium heat. Warm the tortillas for 30 seconds per side. Wrap them in a towel to keep them warm.
  • Fry the Eggs
    Heat butter or oil in a nonstick skillet. Crack the eggs into the hot pan and fry until the whites are set and the edges are crispy. Keep the yolk runny if that’s your style. Season with salt and pepper.
  • Serve Immediately
    Eat them hot while the yolks are still soft and the cheese is just starting to melt.

Notes

  • Swap the cheese, tortillas, or toppings with whatever’s on hand.
  • This isn’t great leftover. Make it fresh and eat it right away.
  • You can bulk it up with beans, sautéed greens, or whatever’s in your fridge.

Nutrition

Calories: 90kcalCarbohydrates: 1gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 176mgPotassium: 36mgFiber: 0.2gSugar: 0.4gVitamin A: 273IUVitamin C: 0.2mgCalcium: 105mgIron: 0.1mg
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