Ingredients

The following ingredients have 2 Servings
  • 2 Tbsp olive oil
  • 4 large eggs
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 flour tortillas, (taco-size)
  • 4 slices crispy cooked bacon
  • 1/2 cup sliced cherry tomatoes
  • 1 cup baby spinach
  • 1 Tbsp sour cream
  • 2 tsp sriracha
  • 1 tsp freshly squeezed lime juice

Instruction

  • Add 2 Tbsp olive oil to a medium nonstick skillet over medium heat. When oil is shimmering, add eggs in one at a time (I recommend cracking them into a ramekin first to ensure no shells are in them and to make pouring into pan easy).
  • Cook for about 2-3 minutes, shaking pan every so often to ensure eggs aren't sticking together and to redistribute oil, until whites are set. Sprinkle with salt and pepper.
  • Warm tortillas in a skillet or grill pan (about 20-30 seconds/side), or in the microwave (place on a plate and cover with a damp paper towel. Heat for about 30 seconds).
  • Place one fried egg on each tortilla. Add 1 strip of crumbled bacon to each and evenly distribute sliced tomatoes and baby spinach. Drizzle sriracha "aioli" over each.