Egg tacos with blistered Shishito peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast, lunch, dinner
Cuisine: Mexican
Serves: 2
Ingredients
  • 12 or more Shishito peppers
  • 6 large eggs
  • 6 mini corn tortillas or 4 regular size
  • ½ cup cilantro leaves and stems roughly chopped
  • ¼ cup cotija or feta cheese
  • Salt and pepper
  • ½ small red onion thinly sliced
  • 2 TBL red wine vinegar
Instructions
  1. Place sliced onion in a small bowl with 2 vinegar and 1 TBL water, pinch of salt.
  2. Whisk eggs with 1 tsp water and a pinch of salt and pepper.
  3. Heat a heavy skillet over high heat.
  4. Massage canola or avocado oil into the Shishito peppers.
  5. Add peppers, stem and all, to hot skillet, and flip or shake pan until peppers are charred on two sides
  6. Remove Shishito peppers from pan, and lower heat to medium
  7. Add eggs and move around the pan with a spatula or fork to scramble
  8. While eggs are cooking, heat tortillas over the open flame on your stovetop or microwave for 30 seconds.
  9. To serve, divide eggs among the tortillas, stem and add the peppers, top with cilantro, pickled onions and cheese.
Recipe by Recovery Bites at https://recoverybitesblog.com/egg-tacos-with-blistered-shishito-peppers-and-pickled-onion/