These seared summer squash and egg tacos make great breakfast tacos, but also an excellent choice for dinner too. Make sure to get the pan nice and hot for a delicious seared flavor.
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These seared summer squash and egg tacos make great breakfast tacos, but also an excellent choice for dinner too. Make sure to get the pan nice and hot for a delicious seared flavor.
2 tablespoons extra virgin olive oil
1 small onion, cut in half lengthwise and sliced across the grain
1 ½ pounds zucchini or other summer squash, diced
2 garlic cloves, minced
1 to 2 serrano chilies, minced
Salt to taste
Freshly ground pepper
8 eggs, beaten
2 to 4 tablespoons chopped cilantro
10 warm corn tortillas
Step 1
Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
Step 2
Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.
Tip
Advance preparation: You can make the filling through Step 1 several hours ahead. Reheat until sizzling, then proceed with Step 2.
