Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings

These easy tacos are topped with a fried egg for added protein. Ready in less than an hour, this taco recipe will become your new favorite on taco night.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
40 mins
stand:
15 mins
total:
55 mins
Servings:
8
Yield:
8 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut open peppers; discard stems and seeds.* In a blender combine peppers and enough boiling water to cover (about 3/4 cup). Let stand 15 minutes, pushing to keep peppers submerged as needed. Cover and blend until smooth.

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  • For sauce, in a large saucepan heat 1 tsp. of the oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in pepper mixture, hominy, and tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened.

  • Meanwhile, in a large nonstick skillet heat remaining 2 tsp. oil over medium heat. Break 4 of the eggs into skillet. Sprinkle with half of the salt and cumin. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks begin to thicken. Remove from skillet; keep warm. Repeat with remaining 4 eggs, salt, and cumin, adding additional oil if needed.

  • Spoon sauce onto tortillas and top with cooked eggs. Serve with desired toppings.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

198 calories; fat 9g; cholesterol 188mg; saturated fat 2g; carbohydrates 21g; mono fat 2g; poly fat 3g; insoluble fiber 4g; sugars 4g; protein 9g; vitamin a 579.8IU; vitamin c 9.8mg; riboflavin 0.3mg; niacin equivalents 0.4mg; vitamin b6 0.3mg; folate 30.7mcg; vitamin b12 0.5mcg; sodium 527mg; potassium 212mg; calcium 77mg; iron 2.3mg.
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