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Healthy Breakfast Tacos With Charred Tomato Salsa

8 corn tortillas
8 eggs
4 avocados, sliced
Salt and Pepper to taste
Shredded Cheddar Cheese for serving
A sprinkling of cilantro leaves for serving
A little oil to fry the eggs

Charred Tomato Salsa
3 plum tomatoes
1 jalapeno
3 garlic cloves
1/2 red onion
Juice of half a lime
Salt and Pepper to taste
A handful of cilantro leaves

Instructions

Turn the broiler on in your oven and line a baking sheet with aluminum foil. Cut the tomatoes in half and season them with salt and pepper. Arrange them in the tray, cut side up and slide under the broiler for about 10 minutes, until they’re blackened.
While the tomatoes are in the oven, heat up a dry pan on high heat. Add the jalapeno and the garlic cloves with their skin intact in the pan and blacken on all sides, about 5-7 minutes. Remove from the heat and place in the plastic bag for a couple of minutes to steam.
Remove the skins of the tomatoes, garlic cloves and jalapeno and place in a food processor with the red onion, lime juice and cilantro leaves. Pulse until you have a chunky salsa. Add salt and pepper to taste.
Heat up a non-stick pan on medium high heat and add a little oil. Fry the eggs one at a time and sprinkle a little salt and pepper on top.
While the eggs are cooking, heat up another pan on medium heat and heat the corn tortillas for about 45 seconds on each side.
Once the eggs are cooked it’s time to assemble the tacos. Place an egg on each tortilla, top with avocado slices and salsa. Sprinkle some cheddar cheese and cilantro to serve.

Recipe source: thelastcookie.ca

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