Sunny Side Up Breakfast Tacos with Salsa Verde

Breakfast Tacos

Ole!  I wanted to kick up breakfast a bit for my brunch guests on Cinco de Mayo and thought these breakfast tacos would be just the ticket!  You can make the salsa ahead of time, and be sure to use good quality sausage and, if at all possible, local fresh eggs.  It will make a big difference!  I set this up like a bar, and allowed guests to choose the own toppings.  I served the warm tortillas topped with a freshly fried egg and then let the taco-making begin!  This was a delicious brunch with some lemon poppy seed mini muffins, a yogurt, fruit and granola parfait, hot coffee, and sunny mimosas!  

Taco Fixings:

Chopped cilantro

Lime wedges

Grated or crumbled cheese

Spicy Black Beans (see below)

Salsa Verde (see below)

Cooked crumbled Chorizo (or other spice sausage)

Hot Sauce

Other Ingredients:

Small corn tortillas

Eggs

Butter or Olive Oil

Salt & Pepper

The first thing you want to do is make the salsa, which you can certainly do in advance.  There is also great salsa verde available in the market if you want to keep it simple, but if you have a blender and access to fresh tomatillos, this is so quick and easy, that it’s worth the small amount of extra effort.  After you’ve made the salsa, cook the sausage and then heat up the spicy beans.  Cook the eggs and warm the tortillas to order, just before serving.  Fry the eggs on medium high heat in a little bit of olive oil or butter.  Salt and pepper well and please, leave the yolks runny – that is the best part of the taco!  You can warm the tortillas wrapped in a damp paper towel in the microwave.

Spicy Black Beans

1 can Black beans

1 tsp cumin

Dash cayenne pepper

Dash hot sauce

½ tsp granulated garlic

½ tsp salt

Simmer all ingredients together, including the liquid from the can until warm.  Remove the beans with a slotted spoon and place in a bowl for serving with the tacos.

Salsa Verde

4 tomatillos, husked and rinsed

1 jalapeno pepper

¼ cup chopped cilantro

1 lime

2 garlic cloves

½ tsp kosher salt

2 tsp water

Cut the cleaned tomatillos into wedges, peel the garlic and remove the seeds and ribs from the jalapeno.  Place all of this in a blender with the salt and juice and zest from the lime.  Blend until fairly smooth and set aside in a bowl to enjoy with the tacos.  This is also great as a dip for chips, or as a sauce for roasted chicken, grilled flank steak, or pork tenderloin.