Southwest Breakfast Tacos with Garlic Scrambled Eggs

One of our favorite meals is a basket of piping hot breakfast tacos, piled high with soft scrambled eggs, crispy home-fried potatoes, melty grated cheese, and fresh, zingy salsa. We’ve recreated and amped up this Texan favorite — for our version, the eggs are scrambled in Garlic Gold^® Oil, and Southwest Nuggets are sprinkled on top. Try them out and bring a little bit of Texas to your breakfast table!

Ingredients:

• 1 cup cherry tomatoes, quartered
• 1/4 of a medium yellow onion, diced
• 5 sprigs cilantro, chopped
• 4 tablespoons Garlic Gold® Oil, divided
• 1/2 pound small red potatoes, diced
• 1/4 teaspoon sea salt
• 8 large eggs
• 8 corn tortillas
• 1/2 cup grated queso fresco or mozzarella cheese
• Garlic Gold® Southwest Nuggets

Instructions:

1. In a small mixing bowl, combine tomatoes, onion, and cilantro. Set aside.
2. In a medium (10-inch) nonstick skillet, heat 2 tablespoons of the Garlic Gold® Oil over medium heat. Add the diced potatoes and sauté until golden browned and crisped, tossing often, about 20 minutes. Set aside.
3. Crack the eggs into a medium mixing bowl and whisk vigorously until thoroughly blended.
4. Add the remaining Garlic Gold® Oil to the now empty skillet and turn the heat down to medium-low. Pour the eggs into the skillet and stir with a wooden spoon until cooked through and fluffy, about 5 minutes. Turn off heat and set aside.
5. Use a pair of tongs to warm the tortillas over an open flame until slightly charred and beginning to puff up, or microwave until steamed and soft, about 20 seconds.
6. Place two tortillas on each plate, then top with scrambled eggs, grated cheese, potatoes, and tomato and onion mixture. Sprinkle generously with Garlic Gold® Southwest Nuggets and serve.

Yield:

Serves 4