Vegetarian breakfast tacos with pico de gallo
Vegetarian breakfast tacos with pico de gallo

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegetarian breakfast tacos with pico de gallo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vegetarian breakfast tacos with pico de gallo is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegetarian breakfast tacos with pico de gallo is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian breakfast tacos with pico de gallo:
  1. Make ready Flour tortillas (purchase pre-made in Otomi in Clifton Village)
  2. Take 2 large potatoes
  3. Take 2 tbsp Olive oil
  4. Prepare 1 cup tomatoes
  5. Prepare 1/4 cup cilantro (cut into small pieces)
  6. Prepare Juice of 2 limes, grated lime skin for added lime flavor
  7. Get 3 stalks spring onions
  8. Take 1 jalapeno (include seeds for more heat, could use 3 jalapenos as desired)
  9. Make ready 3 eggs
Steps to make Vegetarian breakfast tacos with pico de gallo:
  1. First, cut potatoes into 1-inch cubes. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together. Spread out on non-stick baking sheet and bake in oven for 10 mins at 200C (fan on). After 10 mins, turn the potatoes, bake for 10 more mins. Check if done, to get the browning effect seen in the picture, we baked 10 mins more for a total of 30 mins. It is important to turn after 10 mins otherwise they would not cook evenly. After they are done, place in a serving bowl.
  2. Make the pico de gallo. Combine diced tomatoes (leave out the watery inside), spring onions, diced jalapenos, lime juice, grated lime skin. Add cilantro leaves, stir evenly. Add salt to taste. Refrigerate for 15 minutes.
  3. Make the eggs. Crack eggs into a large bowl, add salt and pepper as desired. Heat up a drizzle of olive oil in a non-stick frying pan. Scramble the eggs until firm. Place in a serving bowl.
  4. Warm up tortillas either individually on a frying pan for 2 mins on low heat or in the oven (wrap them in aluminium foil). Once warm, assemble taco: put scrambled eggs and potatoes on taco, add pico de gallo, sprinkle with additional cilantro leaves if desired. If desired, add hot sauce such as Cholula. Although this recipe is vegetarian, the tacos are also very good with the additions of bacon bits, fried chorizo, etc.

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