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

TOMATILLO SALSA

1. Preheat oven to 425
2. Add tomatillos, onion, jalapeno, and garlic to a parchment lined baking sheet.
3. Drizzle olive oil over top
4. Place in the oven and cook for approximately 15 minutes.
5. Remove from oven.
6. To a food processor add all of the ingredients.
7. Pulse until smooth.
8. Adjust seasoning with s&p and additional lime juice if needed.
9. Set aside.

TACOS

1. To cook the pancetta: Add pancetta to a cast iron skillet, over medium high heat.
2. Cook, stirring frequently, for approximately 5-7 minutes - until nice and crispy.
3. Remove pancetta from pan with a slotted spoon and set aside.
4. In the same pan, crack 3 eggs, one at a time, into the pan.
5. Cook for 2 minutes until the edges are starting to turn golden brown.
6. 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.
7. Remove from heat.
8. 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.
9. Serve with lime and cilantro.