Creado con IA
Eggplant and Egg Breakfast Tacos
30 min 235 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- eggs4 large
- corn tortillas8 small
- diced tomatoes0,5 cup
- avocado slices0,5 cup
- olive oil1 tablespoon
- cumin1 teaspoon
- saltto taste
- pepperto taste
Preparación
- 1
Preheat the oven to 400°F (200°C).
- 2
Slice the eggplants into 1/4-inch thick rounds.
- 3
Place the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with cumin, salt, and pepper.
- 4
Roast the eggplant in the oven for about 20 minutes, flipping halfway through, until tender and golden.
- 5
While the eggplant is roasting, whisk the eggs in a bowl and season with salt and pepper.
- 6
Heat a non-stick skillet over medium heat and scramble the eggs until fully cooked.
- 7
Warm the corn tortillas in a dry skillet or microwave until pliable.
- 8
Assemble the tacos by placing roasted eggplant slices on each tortilla, followed by scrambled eggs, diced tomatoes, and avocado slices.
- 9
Serve immediately and enjoy your Eggplant and Egg Breakfast Tacos.
