Breakfast Tacos with Fresh Tomato Salad
Equal parts hearty and refreshing, these breakfast tacos layer warm tortillas with feta guacamole, runny eggs, crisp quick pickles and a colorful tomato salad. A pinch of sumac adds a tart, citrusy finish. Serve them for a weekend brunch, or anytime you want breakfast to feel a little more celebratory.
Ingredients
For the quick pickles:
- 1/3 cup (3 fl. oz./80 ml) white wine vinegar or red wine vinegar
- 1 Tbs. sugar
- 1 tsp. kosher salt
- 1/3 cup (3 fl. oz./80 ml) warm water
- 1/4 large red onion, thinly sliced
- 3 radishes, thinly sliced
For the tomato salad:
- 6 oz. (185 g) cherry tomatoes, halved (about 1 cup)
- 1/3 cup (1 oz./40 g) pomegranate seeds
- 1 to 2 serrano chiles, thinly sliced
- 1 Tbs. chopped parsley or cilantro
- 1 Tbs. chopped oregano
- 1 Tbs. fresh lime juice
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
For the feta guacamole:
- 2 large avocados, pitted and peeled
- 1/3 cup (2 oz./50 g) crumbled feta, plus more for garnish
- 1 Tbs. fresh lime juice
- 2 Tbs. olive oil
- 1 tsp. kosher salt
- 5 eggs
- 1 Tbs. olive oil
- 5 tortillas, homemade or store-bought
- Sumac for garnish
- Cilantro flowers for garnish
Directions
To make the quick pickles, in a small bowl, whisk together the vinegar, sugar, salt and water. Place the red onion and radishes into a bowl or jar, then pour the vinegar mixture over the vegetables. Refrigerate for at least 1 hour or up to overnight.
To make the salad, in a large bowl, combine the tomatoes, pomegranate seeds, chiles, herbs, lime juice and olive oil. Add 1/2 tsp. salt and a few grinds of black pepper, then toss to combine. Let stand for 20 minutes.
Meanwhile, make the guacamole: In a bowl, combine the avocados and feta and mash until chunky. Add the lime juice, olive oil and salt. Stir until combined.
In a cast-iron skillet over medium heat, add the olive oil, swirling to coat the pan, and heat until the oil is shimmering.
Crack 1 of the eggs into one side of the skillet; repeat with 1 more egg on the opposite side. Cook undisturbed until the whites are set and the yolks are still runny, 2 1/2 to 3 1/2 minutes. Repeat with remaining eggs.
Meanwhile, warm tortillas according to packaging instructions.
Transfer the eggs to a plate and season each with a generous pinch of kosher salt and sumac.
To assemble, top each tortilla with a large dollop of feta guacamole. Top with an egg, and garnish each egg with sumac and cilantro flowers. Divide the tomato salad evenly among the tortillas, then garnish each tortilla with the pickled onions and radishes, more crumbled feta and cilantro flowers, if desired. Serves 5.
Williams Sonoma Test Kitchen