Breakfast Tacos With Eggs, Onions and Collard Greens

A vibrant, savory breakfast featuring tender collard greens, fluffy eggs, and steamed corn tortillas

Total Time: 45 minutes | Servings: 6

Ingredients

• 6 ounces (about ½ bunch) collard greens, stems removed and leaves washed thoroughly

• 1 tablespoon extra virgin olive oil

• 1 small or ½ medium onion, finely chopped (about 1 cup)

• 1 garlic clove, minced

• 1 serrano chili, minced (optional, adjust for heat preference)

• Kosher salt and freshly ground black pepper, to taste

• 6 large eggs

• 2 tablespoons fresh cilantro, chopped

• 6 small corn tortillas (6-inch diameter)

• Crumbled queso fresco (optional; substitute with cotija, feta, or shredded cheddar)

• Green or red salsa (optional, for serving)

Preparation Steps

Step 1: Steam Collard Greens

Bring 1 inch of water to a rolling boil in a steamer basket or a pot with a colander insert. Place the cleaned collard green leaves in the steamer basket, ensuring they’re spread in a single layer. Cover and steam for 5–8 minutes, until the leaves are tender (test with a fork: they should yield easily without tearing).

Remove from heat, rinse under cold water to stop cooking, then squeeze out excess moisture. Chop into medium-fine pieces (¼-inch dice) and set aside.

Step 2: Prepare Corn Tortillas

For the most authentic texture, steam tortillas to keep them soft and pliable:

• Wrap 6 corn tortillas in a heavy kitchen towel (to trap moisture) and place in the steamer basket.

• Steam over medium heat for 1 minute (until just warmed). Remove from heat, cover tightly, and let sit for 15 minutes (this softens the tortillas further).

Alternatives:

• Microwave: Wrap tortillas in a damp paper towel; microwave on high for 20–30 seconds.

• Skillet: Heat a dry skillet over medium heat; cook tortillas 10–15 seconds per side until flexible.

Step 3: Sauté Onion-Collard Base

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring frequently, for 5 minutes until translucent and lightly golden.

Add garlic and serrano chili (if using); cook 1 minute until fragrant (garlic will not brown).

Stir in collard greens and reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes until greens are tender and the mixture is slightly moist (not soggy). Taste and adjust salt/pepper.

Step 4: Cook Eggs and Assemble

In a bowl, beat eggs with a fork until smooth. Season with salt/pepper, then stir in cilantro.

Add egg mixture to the skillet and cook over low heat, stirring gently with a spatula, until eggs are just set (soft and moist, not dry). Adjust salt/pepper to taste.

Transfer filling to a bowl. Spoon onto hot tortillas, sprinkle with cheese (if using), and serve immediately. Pass salsa on the side.

Advanced Preparation

The collard-onion base (Steps 1–3) can be made up to 1 day ahead. Store in an airtight container in the fridge. Reheat over low heat, then add eggs and finish cooking.

Pro Tips & User Feedback

• Tortilla Trick: Toast tortillas briefly on a gas burner (10 seconds per side) for crispy edges (Mexico City style).

• Collard Greens Hack: Add a pinch of sugar while cooking to balance bitterness and enhance color.

• Egg Fluff: Beat eggs with 1 tablespoon water for a lighter texture.

• User Favorites:

• “Added fresh corn kernels to the base—game-changing texture!”

• “Swapped spinach for collard greens; sautéed 10 seconds longer—still tender!”

[Read Comments for more kitchen hacks and flavor tweaks.]