This delicious breakfast option is so good it will have you dreaming of tomato and egg tacos at night, so you wake up wanting to make them again!
Ingredients
4 large eggs
1 teaspoon rice vinegar
¼ teaspoon salt
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 medium tomatoes, sliced into wedges
½ teaspoon sugar
2 scallions, sliced into 1 inch pieces
4 Azteca flour tortillas
Directions
- Add eggs in a bowl and season with vinegar, salt, and sesame oil; beat lightly to combine.
- Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat.
- Add eggs and scramble until just set; scoop onto a plate and set aside.
- Sprinkle the tomatoes with the sugar; along with scallions add to the hot wok and stir-fry until the tomatoes have softened approximately 2 to 3 minutes.
- Return the eggs to the pan and toss well.
- Taste and add salt as needed.
- Warm the Azteca® tortillas according to the package directions.
- Fill with egg mixture and serve warm.
