Egg tacos with blistered Shishito peppers
Author: Mimi
Recipe type: breakfast, lunch, dinner
Cuisine: Mexican
Serves: 2
- 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
- Place sliced onion in a small bowl with 2 vinegar and 1 TBL water, pinch of salt.
- Whisk eggs with 1 tsp water and a pinch of salt and pepper.
- Heat a heavy skillet over high heat.
- Massage canola or avocado oil into the Shishito peppers.
- Add peppers, stem and all, to hot skillet, and flip or shake pan until peppers are charred on two sides
- Remove Shishito peppers from pan, and lower heat to medium
- Add eggs and move around the pan with a spatula or fork to scramble
- While eggs are cooking, heat tortillas over the open flame on your stovetop or microwave for 30 seconds.
- 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/
3.5.3251