These were inspired by breakfast tacos in Austin, roasted sweet potatoes sold by street vendors in Mexico City, and the need for a quick, spicy meal to be devoured in front of the TV after a long workday in Washington.
If your tortillas are flimsy, feel free to do what the pros do: Double them up.
- 1 small sweet potato (about 5 ounces)
- 2 6-inch corn tortillas
- 2 large eggs
- Freshly ground black pepper
- 1/4 cup Blackened Salsa (see related recipe; may substitute a salsa of your choice)
- 1/4 cup pickled onions (see related recipe; optional)
- 2 tablespoons chopped cilantro leaves (optional)
Prick the sweet potato with a fork or paring knife in a few places, wrap it in heavy-duty plastic wrap and microwave on high for about 4 minutes or until it is tender. Allow it to sit, still wrapped, while you warm the tortillas and cook the eggs.
Meanwhile, heat a large skillet over medium heat for 2 to 3 minutes, until it is quite hot. Spray the corn tortillas lightly on both sides with nonstick cooking oil spray and place them in the skillet to cook for 30 seconds to 1 minute, then use tongs to turn them over and cook for 30 seconds to 1 minute or until the tortillas are lightly spotted with brown. Transfer to a serving plate.
With the skillet still on medium heat, spray the inside with nonstick cooking oil spray. Carefully break the eggs into the skillet. Season with salt and pepper to taste; cover and cook for 5 to 6 minutes or until the tops of the eggs have barely filmed over with white and the yolks are still runny. Remove from the heat; use a flat spatula to place 1 egg atop each warm tortilla.
Discard the sweet potato's plastic wrap; peel the potato, if desired, and cut it into 1/2-inch slices or chunks. Season with salt and pepper, then divide the slices or chunks between the 2 tacos. Top each portion with 2 tablespoons of the Blackened Salsa; garnish with Pickled Onions and cilantro, if desired.
From Food editor Joe Yonan.
Tested by Joe Yonan.
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