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A nice simple recipe. I like to make the tortillas for this dish extra crispy and then fold them down the middle to make hard shell egg tacos. It's a pretty fast meal to make in the mornings'. Use gluten-free corn tortillas to make this a gluten-free meal. This recipe can also be found at gardengirlrecipes.com.

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Ingredients:

4 corn tortillas (gluten-free if desired)

4 large eggs

2 tablespoons coconut oil

sprinkle salt and pepper


for the salsa:

2-4 cucumber (depending on the variety), finely diced

1 jalapeno, finely diced

1-2 tablespoons cilantro, roughly chopped

juice of 1 lime

salt and pepper to taste

Sriracha hot sauce, to serve

Step 1: Mix Salsa

In a small bowl, mix all the salsa ingredients together except the salt and set aside.

Step 2: Fry Tortillas

Heat 1 tablespoons off coconut oil in a frying pan over medium high heat and add the tortilla. Fry them to desired level of crispiness.

Step 3: Fry Egg

Heat the other tablespoon of coconut oil in another pan and fry your eggs to your liking, seasoning the tops with salt and pepper.

Step 4: Assemble

Add salt to the salsa and serve with Sriracha hot sauce.

<p>Do you fold it and eat it as a taco or fight it with a knife and fork?</p>
<p>Not a big fan of messy eats so I did like you and folded it,was great thanks for the idea.</p>
<p>I'm glad you liked it :)</p>
<p>I fold it and eat it like a taco. My husband makes his tortilla extra crispy and eats it like a tostada.</p>
<p>That actually looks super fancy and that egg is cooked wonderfully :)</p>
<p>Thank you. :) I found that the egg came out better in a smaller frying pan.</p>

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