CRISPY EGG BREAKFAST TACOS
+ BLACK GARLIC PINEAPPLE SALSA

SHARED BY PRICHARD FARMS

Prep time:  10 mins | Total time:  10 mins

Ingredients

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  • 1 Ripe Pineapple

  • 2 Med. Roma Tomatoes

  • 1 Sweet Onion

  • 1 Head Black Garlic

  • 1 Sm. - Med. Bunch Cilantro

  • Coarse Sea Salt

  • Red Pepper Flakes

  • 1 Lime

  • Butter, Lard or Oil

  • Corn Tortillas

  • Large Eggs

  • Coarse Sea Salt

Directions

  1. Finely dice pineapple, tomatoes and onion.

  2. Peel and finely chop black garlic, being careful not to smash it.

  3. Remove Cilantro stems, chop leaves.

  4. Combine all of the above in a bowl or large jar, squeeze juice of the lime overtop. Add salt and red pepper flakes to taste. Mix well. Chill. (Best after flavors have had a few hours to a day to intermingle.)

  5. In a large fry or cast iron pan, heat your cooking fat -- a couple pats of butter or lard, or a couple "glugs" of your favorite oil -- until a few drops of water flicked into the pan makes the oil crackle and pop.

  6. Add your tortillas, frying on each side for a minute or so, until they begin to brown and crisp. Transfer them to a plate.

  7. Immediately, using the same hot oil, crack your eggs into the pan. The oil and pan should be so hot that the whites immediately solidify when they hit the pan. Sprinkle the top of the egg with coarse salt while it cooks. It is ready to turn when it naturally pulls way from the pan without prying. This only takes a minute or two, the whites will be browned and crispy around the edges. Flip, repeating the process of browning and crisping the whites on the other side, cooking just a thin layer over the yolk, but leaving it runny.

  8. Transfer the eggs to the plate, placing one on top of each tortilla. Top with pineapple salsa and enjoy!