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Scrambled Egg Tacos with Heirloom Tomato Salsa

Scrambled Egg Tacos with Heirloom Tomato Salsa

Scrambled Egg Tacos with Heirloom Tomato Salsa

It’s been one of those weeks where we’ve been running 100 miles per hour, both in our professional lives and at home with a renovation in progress. We’re not sure how those of you with children do it (really!).

Times like these call for tacos. We’ve actually started buying tortillas instead of bread these days, filling them with whatever we have on hand. This meal is great for a last-minute type of meal, if you’re like us and always have eggs in the refrigerator.

A really good salsa is key for the recipe — you’ll find the heirloom tomato salsa we’ve made here does take a bit of time to chop the ingredients, but it is well worth it. If you’re running low on time (or don’t have access to good tomatoes), a store-bought salsa will do: just make sure it’s high quality, and you may want to still add the fresh corn if possible – it brings a nice texture and crunch.

This meal was inspired by what we bought at the Broad Ripple Farmer’s Market last weekend, as I pondered what to do with the eggs, tomatoes, and corn in my shopping bag. So this recipe also goes out to the Broad Ripple Market (along with this one!), our go-to in the summer months here in Indy.

Other Tacos We’ve Made
Black Bean Tacos with Radish Salsa and Feta
Lentil and Grilled Vegetable Tacos
Roasted Squash and Portabello Tacos
Lentil Tacos (one of our favorites!)
Homemade Taco Seasoning
Homemade Corn Tortillas

Heirloom Tomato Salsa Cruda

Scrambled Egg Tacos with Heirloom Tomato Salsa
 
by:
Makes: 4
What You Need
  • 8 eggs
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • 2 tablespoons butter
  • 8 tortillas
  • Fresh tomato salsa
What To Do
  1. Make the salsa.
  2. In a medium bowl, crack the 8 eggs and whisk them together until well-beaten. Stir in ½ teaspoon kosher salt, and plenty of fresh ground pepper.
  3. In a skillet, heat 2 tablespoons butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.
  4. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; remove them from the heat just before they are fully hardened. Serve immediately with tortillas and fresh tomato salsa.
 

 

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Comments 11

  1. Eileen

    Egg tacos are definitely on my list of things to make when I need to eat immediately before running off to work frantically on something or other. These look wonderful–love the salsa!

  2. Christy@SweetandSavoring

    Just pinned this, it looks fantastic! I have had an issue with eggs/salsa making tortilla wraps too soggy, but I think I just need to be more mindful of the amount of liquid going in as I cook.

  3. Brooke

    The colors in the photo are fantastic! I never really enjoyed a tomato until I brought home a basket from our farmer’s market. I was popping them like candy and topping them on anything I could think of. I can’t wait to try this recipe out this weekend!

  4. Fran {The Flavorful Fork}

    What gorgeous looking tomatoes! I love the idea of breakfast tacos for breakfast, lunch or dinner. :) I also make breakfast burritos, wrap them up tightly, and put them in the freezer for a quick grab and go breakfast.

  5. Mary @ Fit and Fed

    Just made this for dinner! I had a menu planned but didn’t have the energy to make it, saw these breakfast burritos with homemade salsa and realized they were a perfect, easy substitute. And I had 1 ear of corn and several heirloom tomatoes to use up.

    1. Post
      Author
      Sonja

      Wonderful! I’m so glad to hear that it worked out with what you had on hand — so fun!

  6. Jess

    What a beautiful, perfectly summer combination! I love the simplicity and freshness of these – will definitely be adding these to the weeknight dinner plans. Simple, healthy, and satisfying. Hang in with all the busyness!

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