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Tacos de Huevos

Tacos de Huevos 1.000

Julia Ewan - The Washington Post

Mar 19, 2008

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.


Servings: 1
Ingredients
  • 1 small sweet potato (about 5 ounces)
  • 2 6-inch corn tortillas
  • 2 large eggs
  • Salt
  • 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)

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Directions

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.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving, with salsa: 385


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 3g 15%

Cholesterol: 423mg 141%

Sodium: 553mg 23%

Total Carbohydrates: 53g 18%

Dietary Fiber: 8g 32%

Sugar: n/a

Protein: 18g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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