I’m sure you’ve heard this from several people before, and maybe you even say it yourself, but cooking is like therapy for me. When I have a really bad day at work, I get really creative in the kitchen. I get home, turn on the tunes, pour some wine and mix together whatever is left in the fridge in a delicious harmony that is probably a one-pot meal (because I don’t find doing dishes nearly as therapeutic).
Now take that awesomely happy kitchen experience, multiply the happy feelings by ten and you have my (obligation-free) Saturday and Sunday mornings. Weekend mornings are my ultimate happy place—especially when they include homemade breakfast AND a hike. But this is about breakfast. Ever since I started working full time, I’ve completely lost the ability to sleep in. And while it’s the worst and I’m tired and I hate getting up, I’ve actually really been enjoying these morning. I fire up my favorite Pandora station (I’ve spent five years making it the greatest station in the world, thank you) and cook up something absolutely delicious to eat alongside my coffee, tea or both while soaking in that oh so beautiful soft light streaming in through the screen door. Perfection.
So on one of these mornings that I love so much, I decided it was high time for me to combine two of my loves: Unplanned weekend morning and, yep, you guessed it, tacos. Well that and I still had leftover ingredients from those Mahi Mahi Tacos and Chipotle Burgers (I never buy red onions. What do you do with red onion?). I’ve mentioned before that I used to hate eggs and now I’ve become a little egg obsessed. Especially since I started eating dippy eggs (read: fried, over easy, poached, any way that leaves the yolk runny). So putting dippy eggs into soft corn tortillas topped with all my favorite taco toppings and calling it breakfast? Hi. I’m sold.
- 1 teaspoon butter
- 2 eggs
- 4 soft corn tortillas
- ¼ cup shredded red cabbage
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh cilantro
- Optional: lime wedges, salsa, cotija cheese, crema, etc.
- Heat the butter in a small frying pan over medium high heat. Once melted, crack the eggs in the pan and let cook until the edges are slightly crispy and the white is fully cooked. (You could also cook the eggs anyway you want—over easy, poached—just go for that runny yolk, you won't regret it!)
- Meanwhile, warm the tortillas (I just pop them in the microwave for 30 seconds). Stack two on top of each other (since the yolk will be runny you need to double them up to prevent them from falling apart) and distribute the cabbage between the two stacks.
- Place the eggs on top of the tortillas and cabbage and then top with the onion, cilantro and any other desired toppings.
- Dig in and don't forget to sop the yolk as you go!