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
- 8 eggs
- ½ teaspoon kosher salt
- Fresh ground pepper
- 2 tablespoons butter
- 8 tortillas
- Fresh tomato salsa
- Make the salsa.
- In a medium bowl, crack 8 eggs and whisk them together until well-beaten. Stir in ½ teaspoon kosher salt and plenty of fresh ground pepper.
- 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.
- 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.