Intro: Fried Egg Tortilla With Cucumber Jalapeño Salsa
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.
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.