El Egg Taco

El Egg Taco
  • 25M Total Time

  • 10M Prep Time

  • 6 Ingredients

  • 2 Servings

Marcela Valladolid


Ingredients and Directions


  1. Place eggs in medium salt pan and cover by one inch with room temperature water. Bring to boil. Boil exactly 7 minutes and turn off heat. You can peel under cold running water if you are in a rush or just leave them there to cool. Once carefully peeled, cut into ½-inch thick rounds.

  2. Light a gas burner and place tortillas directly over flame. Usinf fingers flip a couple times until slightly charred at edges.

  3. To serve, place 2 tortillas on each plate. Place ¼ avocado on each tortilla and mash down center. Arrange egg slices atop avocado, dividing equally. Top with greens and a drizzle of salsa macha. Finish with flaked salt.

  4. If you don’t have salsa macha, simply drizzle a little olive oil over the greens and season heavily with salt and pepper. Serve immediately!


  • 4 whole eggs
  • 1 avocado, halved and pitted
  • 4 tortillas, freshly made is best but purchased is fine!
  • 1 salsa macha of your choice (I like La Comandanta)
  • 1 fresh green or herb by the handful (baby arugula, cilantro, parsley, chervil)
  • 1 flaked salt

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.