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Avo Chimichurri Breakfast Tacos Recipe

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These Avo Chimichurri Breakfast Tacos are a vibrant and flavorful morning meal combining creamy avocado, fresh herb chimichurri, soft scrambled pasture-raised eggs, and warm, lightly charred tortillas. Ready in just 10 minutes, this recipe delivers a fresh and hearty start to your day with a perfect balance of herbs, spice, and rich textures.

Ingredients

Chimichurri Sauce

  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup packed fresh parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons chopped red onion
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • Pinch of red chili flakes
  • Freshly ground black pepper, to taste

Avo Chimichurri Mix

  • 3/4 of an avocado, cubed
  • 1/4 cup chimichurri sauce (from above)

Tacos

  • 3-5 organic (pasture-raised) eggs
  • 2 tablespoons avocado oil (or extra virgin olive oil, or ghee)
  • 3-4 tortillas (Siete Foods cassava tortillas recommended)
  • 1/4 cup cheese, grated (preferably hard goat cheese)
  • Sea salt, to taste
  • Red chili flakes, to taste

Instructions

  1. Prepare Chimichurri Sauce: In a food processor or blender, combine cilantro, parsley, olive oil, chopped red onion, red wine vinegar, minced garlic, sea salt, ground cumin, red chili flakes, and freshly ground black pepper. Puree until smooth and transfer to a small bowl.
  2. Mix Avo Chimichurri: Measure out 1/4 cup of the chimichurri sauce and toss it gently with cubed avocado in a separate medium bowl. If making chimichurri ahead of time, store without avocado in an airtight container in the fridge for up to 5 days; add avocado just before serving.
  3. Heat the Pan and Prepare Eggs: Place a medium pan over medium-low heat and add 1-2 tablespoons of avocado oil (or your choice of oil/ghee). Meanwhile, whisk the eggs thoroughly.
  4. Cook Soft Scrambled Eggs: Once the pan and oil are hot, pour in the eggs. Cook slowly over low heat; let eggs sit undisturbed for about 30 seconds before gently pushing the edges towards the center with a silicone spatula. Add half of the grated cheese and a sprinkle of sea salt. Continue moving the eggs gently to avoid overcooking. Remove the eggs from the pan just before fully cooked as residual heat will finish cooking them. Set aside.
  5. Warm and Char Tortillas: Using tongs, warm one tortilla at a time on an open flame or in the same pan over low-medium heat for 30 seconds to 1 minute per side, until lightly charred to your liking.
  6. Assemble Breakfast Tacos: Evenly distribute the soft scrambled eggs among the tortillas. Top with the remaining grated cheese, a sprinkle of red chili flakes, and additional sea salt if desired. Spoon the avo chimichurri mixture generously over the top and serve immediately.

Notes

  • You can make the chimichurri sauce up to 5 days in advance and store it in an airtight container in the refrigerator. Add avocado cubes only when ready to serve to keep them fresh.
  • For a richer flavor, ghee can be used instead of avocado or olive oil to cook the eggs.
  • Soft scramble the eggs slowly over low heat for best creamy texture; avoid rushing this step.
  • Lightly charring the tortillas over an open flame enhances their flavor and texture, but warming them in a pan works as well.
  • Use pasture-raised organic eggs for better flavor and nutritional quality.
  • Feel free to substitute the cheese type based on preference, though a hard goat cheese adds a nice tangy contrast.

Find it online: https://justsosavory.com/avo-chimichurri-breakfast-tacos-recipe/