Eggs aren’t just for breakfast anymore! My very favorite way to eat eggs is with a light veggie sauté, pesto, and soft corn tortillas for a hearty lunch or anytime meal!
For anyone else who has pet chickens, you’ll know that eggs are in season! Did you know that just like the plant produce we buy, eggs are also affected by the seasons? Think of how a butternut squash isn’t as accessible in summertime and therefore it is nearly three times more expensive if you want to buy it outside of its usual fall season. The same is similar for chickens and their eggs. As the winter eases out and spring starts up, chickens have more energy to dedicate to laying versus just trying to keep warm during the cold temperatures!
As for these tacos, the ingredients are super simple:
Onion, garlic, zucchini, eggs, and tortillas (non-negotiable)! Oh, and pesto! I highly recommend my cilantro-parsley pesto which is what I use when I make these tacos. Alternatively, use another kind of pesto and sprinkle some cilantro onto your tacos to give it that Mex flair! 😉
- Avocado oil, for cooking
- 2 green onions, chopped OR ¼ cup chopped white onion
- 1 large clove of garlic, minced
- 1 small zucchini, sliced (about a heaping ½ cup worth)
- Salt and pepper
- 2 eggs
- Pesto
- Salsa
- Optional: cilantro, radishes, or Everything Bagel seasoning
- In a cast iron skillet, add a tablespoon or two of oil and turn the pan to medium heat. Sauté the chopped onion and garlic for a minute, then add in the zucchini. Make sure to add a generous sprinkle of salt and pepper for maximum flavor!
- Once the veggies are cooked, after about 5 minutes, transfer to a plate.
- In the same pan, wipe away any crumbs and add another tablespoon or two of oil. The pan should still be on medium heat and carefully crack two eggs into the pan. Cook the eggs to your liking. I like to flip mine once the egg white starts to solidify. I do about 3 minutes, flip, and then 2 more minutes.
- While the eggs cook, warm up your tortillas in the microwave. I also like to add my tortillas to the cast iron pan after the eggs cook (set them aside) so that the tortillas crisp up and absorb the pan flavors! This is an extra step but worthwhile.
- For assembly, gently place an egg into each tortilla and distribute the veggie sauté amongst the two tacos. Add a generous scoop of salsa and pesto—I’m talking a good two tablespoons each—and optional toppings, if desired. Finish with an extra sprinkle of black pepper and enjoy!
I’m legit salivating over the thought of eating these tacos. As I write out the step-by-step details I’m reminded of how flavorful these tacos are! I really hope you guys can give them a try. Drop me a comment or tag me on Instagram if you do!
Thank you all for reading! And stay tuned for ANOTHER fun egg recipe (YAS!) coming later this week to the melmakesithappen blog! 🙂
That’s so interesting – I actually had no idea that eggs could be “in season”!