This breakfast simultaneously hits all the taste sensations, making it incredibly balanced and bright in flavor: sweetness from the potatoes, salty and sour from the pickled onions, and richness from the eggs. It's both light and hearty, a great weekday breakfast for a big day ahead or leisurely weekend morning. This may be the perfect morning–after anecdote to the big Thursday meal. I think it would be delightful to carry on one of the major ingredients of Thanksgiving, but with such a kicky twist! And the pickled onions -- well those you'll just want to put on everything. They are very addictive, you've been warned.
(makes 4 tacos)
1/2 cup white wine vinegar (for the pickled onions)
1/2 cup sugar (for the pickled onions)
1 small red onion, peeled and thinly sliced
6 Tablespoons olive oil
1/2 cup sweet potato, cut into 1/2-inch cubes
1/2 teaspoon salt
4 corn tortillas
Pickled Jalapeño Peppers
Diced avocado or guacamole
First, prepare the pickled red onions. Bring the vinegar and sugar to a simmer in a small saucepan. Stir in the sliced red onions, and continue to simmer until the onions are wilted, about 2-3 minutes. Remove from the heat and cool.
Next prepare the sweet potatoes. Heat half of the olive oil in a medium frying pan on medium-high heat. Add the sweet potatoes and cook until tender and golden, about 12 minutes. Transfer to a plate and set aside.
Now prepare the eggs. Heat the remaining oil in the same frying pan on high heat. Scramble the eggs with the salt, then pour into the hot pan. Stir and fry until the eggs are fully cooked. Set aside.
Finally, assemble the tacos. Hold each tortilla over an open flame to soften it, about 15 seconds per side. Place some cooked eggs in the center of each tortilla along with some cooked sweet potato and pickled onions. Add toppings as desired, fold the sides of the tortillas over the filling, and serve immediately.