Breakfast Tacos with Fresh Tomato Salad

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