Salsa Macha Breakfast Tacos

Ingredients

• 2 Flour tortillas
• 2 Eggs
• 4 strips Bacon (Chopped)
• 0.5 cup Farmer cheese
• 1.5 tbsp Salsa macha (Source gives a range of 1–2 tbsp; use a heavy drizzle to taste.)
• 1 Lime (Cut or squeezed for serving)
• Fresh cilantro (Chopped)
• Avocado oil (A little, for cooking the eggs)
• Everything But the Huevo seasoning (Season generously)

Steps

1. 1

   Chop the bacon. Crisp it in a skillet over medium heat until golden, then transfer it to a plate and set aside.

2. 2

   Add a little avocado oil to the skillet. Crack the eggs into the pan and cook them low and slow until the whites are set while the yolks remain jammy. Season generously with Everything But the Huevo seasoning.

3. 3

   Warm the flour tortillas until pliable.

4. 4

   Spread the farmer cheese over the warmed tortillas.

5. 5

   Top the tortillas with the jammy eggs and crispy bacon.

6. 6

   Add chopped cilantro, squeeze lime over the tacos, and finish with a heavy drizzle of salsa macha. Serve immediately; the source also suggests popping the egg yolks as you eat.

Notes

The quantity of avocado oil, cilantro, seasoning, and the exact amount of salsa macha are left to taste in the source. The source does not provide detailed tortilla-warming instructions or a specific cooking temperature.

Nutrition per serving

• breakfast
• main
• tacos
• Mexican
• high-protein
• spicy
• skillet
• quick meal