Vegetarian breakfast tacos with pico de gallo
Vegetarian breakfast tacos with pico de gallo

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetarian breakfast tacos with pico de gallo. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetarian breakfast tacos with pico de gallo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Vegetarian breakfast tacos with pico de gallo is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian breakfast tacos with pico de gallo:
  1. Prepare Flour tortillas (purchase pre-made in Otomi in Clifton Village)
  2. Get 2 large potatoes
  3. Get 2 tbsp Olive oil
  4. Make ready 1 cup tomatoes
  5. Take 1/4 cup cilantro (cut into small pieces)
  6. Make ready Juice of 2 limes, grated lime skin for added lime flavor
  7. Prepare 3 stalks spring onions
  8. Get 1 jalapeno (include seeds for more heat, could use 3 jalapenos as desired)
  9. Prepare 3 eggs
Steps to make Vegetarian breakfast tacos with pico de gallo:
  1. First, cut potatoes into 1-inch cubes. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together. Spread out on non-stick baking sheet and bake in oven for 10 mins at 200C (fan on). After 10 mins, turn the potatoes, bake for 10 more mins. Check if done, to get the browning effect seen in the picture, we baked 10 mins more for a total of 30 mins. It is important to turn after 10 mins otherwise they would not cook evenly. After they are done, place in a serving bowl.
  2. Make the pico de gallo. Combine diced tomatoes (leave out the watery inside), spring onions, diced jalapenos, lime juice, grated lime skin. Add cilantro leaves, stir evenly. Add salt to taste. Refrigerate for 15 minutes.
  3. Make the eggs. Crack eggs into a large bowl, add salt and pepper as desired. Heat up a drizzle of olive oil in a non-stick frying pan. Scramble the eggs until firm. Place in a serving bowl.
  4. Warm up tortillas either individually on a frying pan for 2 mins on low heat or in the oven (wrap them in aluminium foil). Once warm, assemble taco: put scrambled eggs and potatoes on taco, add pico de gallo, sprinkle with additional cilantro leaves if desired. If desired, add hot sauce such as Cholula. Although this recipe is vegetarian, the tacos are also very good with the additions of bacon bits, fried chorizo, etc.

So that’s going to wrap this up for this special food vegetarian breakfast tacos with pico de gallo recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!