We’re currently obsessed with the Austin Breakfast Tacos cookbook, having enjoyed more than one on a Food Republic field trip down South. All the famous egg tacos are in there, but this recipe via Paul Qui, of FR favorite East Side King and the new and highly rated qui, is a healthy take on the original that’ll leave plenty of space for…more tacos later.
“The breakfast taco was a college staple for [us],” says Qui’s marketing director Deana Saukam, who also happens to be his fiancée. “It’s cheap, fast and satisfying. Another favorite breakfast taco is anything from El Primo. Pete’s Tantalizing Tacos from Maudie’s are pretty delicious, too.”
For the salsa
- 1 medium white onion, diced
- 1 head garlic, peeled
- 2 jalapeños with seeds, sliced thin
- Grapeseed oil
- 4 medium tomatoes
- juice of 8 limes
- salt and black pepper to taste
For the tacos
- 1 shallot julienned
- 4 cloves garlic
- 1 tablespoon butter
- 1 teaspoon Grapeseed oil
- 2 small potatoes, diced small
- 4 large farm eggs, beaten
- sea salt, to taste
- 2 ounces Greek yogurt
- 1 container alfalfa sprouts
- 1 bunch basil
For the salsa:
- Sweat onions, garlic and jalapeño in enough grapeseed oil to coat the vegetables on low heat.
- Cook until the vegetables are soft but uncolored. Once cooked, place in a blender or food processor with tomatoes and lime juice, and season with salt and pepper to taste.
For the tacos:
- In a medium-sized pan on medium heat, sweat shallots and garlic in the butter and oil and add the potatoes. Once the shallots are translucent and potatoes are light brown, add the eggs and season with salt to taste. Cook the eggs until set but not too dry.
- Toast the tortillas and assemble as follow: tortilla, eggs, yogurt, sprouts, basil, salsa.
More breakfast tacos on Food Republic: