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BREAKFAST TACOS

by HexClad Cookware

breakfast tacos on a black plate
Serving size
2
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What You Need

Ingredients

Preparation

COFFEE RUBBED STEAK AND EGG BREAKFAST TACOS WITH BURNT TOMATO AND TEQUILA SAUCE

For the salsa:

4 large plum tomatoes

1/2 red onion, roughly chopped

1 red chilli

1 clove garlic

1 lime

Small bunch coriander

Extra virgin olive oil

2 tbsp tequila

Method

For the salsa:

Preheat the grill / broiler to high

Add the tomato, red onion, chilli and garlic to a baking sheet. Drizzle with oil toss together. Place under the grill for 5-8 minutes until charred. Alternatively, heat a 12 inch skillet over medium heat, add 1 tablespoon oil and cook the vegetables until softened and browned.

Transfer the vegetables to a blender. Add the coriander, salt, tequila, drizzle of oil and squeeze of lime. Blitz until your desired consistency. Season to taste

For the steak and eggs:

Coat the steak in the rub

Heat a 30cm (12 inch) frying pan over a high heat with a splash of oil,

Add the steak, cook for around 2 minutes on each side until a golden charred crust forms, remove to a plate and allow to rest for 4 minutes then cut into thin slices

Whilst the steak rests. Reduce the heat of the pan to medium, add a knob of butter. When foaming gently crack in the eggs.

Fry for a couple of minutes until the whites are set and the yolks still runny.

Meanwhile heat the tacos in a large dry frying pan for 30 seconds on each side

Divide the sliced avocado between the tacos, top with salsa, steak, and eggs with a drizzle of the butter from the pan. Garnish with red peppers and cilantro.