Breakfast Tacos
A delicious and simple breakfast taco with eggs, pancetta and burrata. Served with a homemade tomatillo salsa. So good!
Prep:
15
minutes
Cook:
20
minutes
TOtal:
35
minutes
Ingredients
TACOS
- Olive oil
- 3 eggs
- 4 oz pancetta, diced
- 1 burrata ball, torn to pieces
- 1 avocado, thinly sliced
- cherry tomatoes, cut in half
- cilantro, chopped
- tortillas (I used a mix of corn and flour)
TOMATILLO SALSA
- 6 tomatillos
- 1/4 onion
- 1 jalapeno, deseeded
- 4-5 garlic cloves
- handful of cilantro
- juice of 1 lime
- s&p
Instructions
TOMATILLO SALSA
- Preheat oven to 425
- Add tomatillos, onion, jalapeno, and garlic to a parchment lined baking sheet.
- Drizzle olive oil over top
- Place in the oven and cook for approximately 15 minutes.
- Remove from oven.
- To a food processor add all of the ingredients.
- Pulse until smooth.
- Adjust seasoning with s&p and additional lime juice if needed.
- Set aside.
TACOS
- To cook the pancetta: Add pancetta to a cast iron skillet, over medium high heat.
- Cook, stirring frequently, for approximately 5-7 minutes - until nice and crispy.
- Remove pancetta from pan with a slotted spoon and set aside.
- In the same pan, crack 3 eggs, one at a time, into the pan.
- Cook for 2 minutes until the edges are starting to turn golden brown.
- Tilt the plan slightly to pool some of the oil to one side and spoon some of the hot oil over the top of the whites of the eggs.
- Remove from heat.
- To build your taco: To a warmed taco, add slices of avocado, an egg, a spoonful of burrata, tomatoes, sprinkle some pancetta over top, and drizzle with tomatillo salsa.
- Serve with lime and cilantro.