Description
Weekend brunch done right and at home. Delicious breakfast tacos with spiced eggs, sweet potatoes and a variety of toppings.
Ingredients
Scale
- 2 sweet potatoes (diced into small squares )
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 2 tbsp butter or ghee
- 5 eggs
- 1 tsp cumin
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 6 corn tortillas
Toppings (optional)
- 2 small avocados (sliced )
- 2 roma tomatoes (diced )
- red onion (diced )
- queso fresco cheese
- sour cream
- tomatillo salsa
Instructions
- Preheat the oven to 450 degrees. Toss the sweet potatoes in the olive oil, paprika and one teaspoon each of salt and pepper. Bake the sweet potatoes for 25-30 minutes until the potatoes are cooked through and browned on the outside.
- When the sweet potatoes have about 5 minutes left. Whip the eggs with the cumin, chili powder, cayenne pepper and remaining teaspoon of salt and pepper. Melt the butter in a small saucepan on low heat. Add the eggs to the pan and cook the eggs to a soft scramble.
- When the eggs are done heat up the tortillas. My favorite way to do this is heat them over directly flame on a gas stove. You can also cook them in a skillet with a little bit of oil.
- Assemble the tacos sweet potatoes first, then eggs then toppings of your choosing! If you're using sour cream it's usually better to put it directly on the tortillas before the sweet potatoes or eggs.