Jessica Alba’s Veggie-Packed Breakfast Tacos Are a Dreamy Weekend Breakfast

She uses two produce aisle favorites to bring flavor and balance to this vegetarian breakfast.

Reviewed by Dietitian Jessica Ball, M.S., RD

If you’re looking to add a little zip to your morning routine this weekend, we may have found the perfect recipe for you.

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Jessica Alba left us dreaming of flavorful, veggie-loaded breakfast tacos this week when she hopped on Instagram to share one of her yummiest recipes. She calls this super simple recipe her Cholula Eggy Tacos, but you could swap in whatever hot sauce you know and love. As long as you’ve got tortillas, veggies, eggs, cheese and broth, you’ll be good to go.

With a little Beyoncé soundtrack in the background, Jessica takes us through this recipe in no time. All you’ll need to follow along is a little container of fresh pico de gallo, some broccoli slaw, vegetable broth, your favorite cheese, eggs, tortillas and hot sauce. (If the pico selection doesn’t look that appealing at your local store, you can always make a little batch of our tried and true Pico de Gallo.)

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You’ll have to judge measurements based on your own taste and how many folks you’re serving for this recipe—Alba uses half a container of pico and half a bag of broccoli slaw to make six tacos, so plan accordingly. You’ll start by adding the pico de gallo and broccoli slaw to a skillet over medium heat. Toss everything together and add a generous splash of vegetable broth to keep things moist. Sprinkle in some of your cheese, then let the veggies cook, untouched, for a couple of minutes. When the cheese is starting to get melty, use a spatula to flip over the veggie mixture in big chunks, giving all that broccoli a chance to cook evenly. Add another sprinkle of cheese and crack your eggs directly into the pan, right on top of the veggies.

Now comes Alba’s trick to getting your eggs just right: Add some more vegetable broth around the edges of the pan. The broth should start to simmer once poured in. Then cover the pan with a lid and let the eggs cook. Jessica says it’s like a low-effort poach, which will leave your eggs gently cooked. While the eggs do their thing, you can heat up your tortillas on a comal or skillet, getting them ready for the big finale.

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How long you cook your eggs can depend on your preference—since these eggs aren’t scrambled, you’ll have to decide if you want a runny yolk or not. If you want a super-runny yolk, you can turn off the heat and start making your plate as soon as the whites are set. But there’s no shame in lifting the lid and using a rubber spatula to see how firm your yolks are, so feel free to keep a close eye on the pan until they’re just right for you.

To serve these up, just use your spatula to scoop an egg and all the veggies underneath it onto a nice, warm tortilla. Jessica uses flour tortillas, but you could swap in corn or wheat tortillas—or even these Homemade Corn Tortillas. Top the tacos with a generous dash of hot sauce and a spoonful of pico de gallo or another salsa, and you’re ready to dig in. In case you were still on the fence, Jessica gives these tacos one of those wordless, head-nodding rave reviews that makes it clear that we have to try this recipe out ASAP.

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A hearty breakfast dish like this one would even be a fun fit for an easy weeknight supper, if you’re up for a breakfast Taco Tuesday. And if you enjoy this recipe, you’ll probably want to test out other winners, like our Bacon & Egg Breakfast Tacos and Make-Ahead Freezer Breakfast Burritos with Eggs, Cheese & Spinach. With eggs for protein-packed staying power, veggies for balance, cheese for joy and a kick of spice, it’s hard to go wrong with a brekkie taco or burrito—just trust us.

Read the original article on Eating Well.