These fried egg tacos have been my obsession lately! I’ve been making them for breakfast, lunch, dinner, and all manner of “meals” in between.
The fried egg is just your standard cheese-skirt fried egg (which is really having a moment right now!) but we’re going elote-style with the whole thing – adding some roasted corn, cotija, and cilantro – and finishing with a tangle of pickled red onions and a happy little thwap of green sauce.
There are so many sauces that would work well here, but lately I’ve been loving:
If you’re short on time or not feeling the taco, eating this egg plain, or on some leftover rice, is also a really good way to live.
How To Make These Roasted Corn and Fried Egg Tacos
Step 1: Arrange cheese in a ring.
Add your shredded cheese directly to a hot pan, arranging it in a little ring. (I use a cast iron or nonstick pan for this.)
Step 2: Add the egg.
Pop it right in the center of your cheese ring.
Step 3: Add corn!
Yes, corn. Fresh, frozen, cooked, raw, any and all of it is good. Right now I’m really into the Mexican roasted corn from Trader Joe’s.
Step 4: Tighten up the edges in a bit.
You don’t have to do this but I like to kind of nudge those crispy edges in so your egg is a bit more contained.
Step 4: Transfer to a tortilla.
I like to have refried black beans waiting as a little bed for the egg. Boop!
Step 6: Make her pretty!
Pickled onions, cilantro, and cotjia cheese are highly recommended. I also like that spicy green zhoug on there!
And that’s it! What a drippy, crispy, spicy, wonderful little moment.