claire freehafer

ingredients

• 12 flour tortillas
• 8 eggs
• 1 yellow onion, thinly sliced, 4 tbsp minced
• 2 long green peppers, thinly sliced into strips
• 2 roma tomatoes, diced
• ¼ oz cilantro, roughly chopped
• 2 limes, quartered
• 1 tbsp southwest spice blend
• 1 c mexican cheese Blend
• 6 tbsp sour cream
• 4 tsp smoked paprika
• 3 tbsp butter

instructions

1. adjust rack to middle position and preheat oven to 400 degrees. in a small bowl, combine tomato, minced onion, cilantro, and lime juice to taste. season with salt and pepper. in a separate small bowl, combine 4 tsp paprika and sour cream. season with salt and pepper.

2. heat a drizzle of oil in a large pan over medium-high heat. add sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. stir in the southwest spice blend and a splash or two of water until veggies are coated. season with salt and pepper. cook until water has evaporated, 1-2 minutes. turn off heat. Transfer to a plate; cover to keep warm. wipe out pan.

3. place tortillas on a baking sheet in a single layer; sprinkle with mexican cheese blend. bake on middle rack until cheese melts, 1-2 minutes. don’t let these bake too long—they should be soft, not crisp.

4. crack eggs into a large bowl; whisk until combined. season generously with salt and pepper. melt 3 tbsp butter in pan used for veggies over medium heat. add eggs; cook, gently stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. remove from heat.

5. divide cheesy tortillas between plates; fill with eggs and veggies. top tacos with pico de gallo and smoky crema. serve with any remaining lime wedges on the side.