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.
Ingredients
- 4 eggs
- 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 avocado sliced
- cilantro fresh, or green onion, chopped (optional)
Instructions
- Place each tortilla in a dry skillet over medium heat. Cook for about 30 seconds per side until soft and pliable. Transfer to a clean towel and wrap to keep warm.
- Add butter or oil to a nonstick skillet and heat over medium-high. Crack in the eggs one at a time and fry until the whites are set and the edges are crispy. Leave the yolk runny if you like it that way, or flip for over-easy. Season with salt and pepper.
- Lay a warm tortilla on a plate and place a fried egg in the center. Add sliced avocado, a handful of shredded cheese, and a spoonful of salsa. Garnish with chopped cilantro or green onion if using.
- Serve right away while everything is hot. These are best eaten immediately, while the yolks are still soft and the tortillas are warm.
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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