Breakfast Tacos w/ Chile Roasted Tomatoes, Caramelized Onions & Crispy Garlic, and Goat Cheese.

Prep time: 5-10 min

Cook time: 30 min

Yield: 6 tacos 

Ingredients:

3 Roma tomatoes cut in half

Chile powder

Kosher salt

Fresh ground pepper

Grapeseed oil

Butter

Goat cheese

3 cups Spring or herb mix

6 corn tortillas 

1 medium sized onion halved & thinly sliced

2 lg clove garlic finely chopped

1 Finely sliced green onion

3 tbs chopped fresh or dried cilantro

1 large lime, halved, 1 half reserved & other sliced in thin wedges

1/4 cup sugar

5-6 eggs for scrambling

Preheat oven to 450°, line a sheet pan with parchment paper. Drizzle tomatoes with oil, rub to distribute. Sprinkle generously with chile powder, kosher salt and pepper. Roast on top rack of oven for 20-30 minutes till aromatic and spoonable.

Heat 1 tbsp oil and a 1 tbsp of butter over medium heat in skillet, stir in onions and garlic till separated and coated, sprinkle in sugar and a couple pinches of kosher salt. Let it caramelize and stir every couple minutes. Turn pan off & remove from heat when nice & brown and lightly crispy.

Meanwhile scramble eggs in butter in separate pan, store in covered dish to keep warm.

Heat a dry cast iron skillet if you have one to medium and heat corn tortillas in a single layer on each side till puffy and soft and ever so slightly toasted, store in covered dish to keep warm ( I have an oval dish with a cover and use the same one with eggs on one side and tortillas on the other).

Dress greens with juice of lime half, layer greens, eggs, tomatoes, onions & goat cheese atop tortillas.

Sprinkle with cilantro & green onions, serve with lime wedges.

Yummy!