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Cooking 101
Chimichurri adds brightness to this brunch-worthy breakfast taco recipe. Add radishes for crunch and some fresh cilantro for a pop of green and you've got yourself a weekend winner!
Chef Tip: To thinly slice your radishes, carefully use a mandolin and keep them in cold water until ready to use. Keeping the tops of the radish on will give you something to hold onto to help protect your fingertips. Mandolins are sharp and can be dangerous if not used correctly. If you do not want to use a mandolin, start by halving your radish lengthwise so you have a flat surface to place on the cutting board; carefully slice your radish as thinly as possible
1 tbsp olive oil
6 eggs
8 corn or tortillas
1 pouch of Haven's Kitchen Herby Chimichurri
Your favorite harissa (optional)
2 radishes, thinly sliced
1/2 cup fresh cilantro leaves
1 lime, cut into wedges
Salt and pepper, to taste
In a nonstick pan over medium heat, heat your olive oil until shimmering. Crack your eggs directly into the pan and reduce heat to medium low. Using a small spatula, gently scramble just the whites of the eggs by pushing them across the pan, being careful to not break the yolks. When your whites are just set, turn off the heat, season with salt and pepper, and gently scramble in the yolks. This will result in really creamy soft scrambled eggs with ribbons of yellow yolk throughout!
Char your tortillas directly over the flame of your stove, a few seconds on each side
Top your tortillas with the eggs, a drizzle of chimichurri and harrisa, and garnish with radishes and cilantro. Serve with a lime wedge!
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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