Fried Egg and Smoky Pozole Tacos

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.

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3.5 by 2 people

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  • Makes: 8 servings
  • Serving Size: 1 taco
  • Makes: 8 tacos
  • Prep: 40 mins
  • Stand: 15 mins

Fried Egg and Smoky Pozole Tacos

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon sauce onto tortillas and top with cooked eggs. Serve with desired toppings.

From the Test Kitchen

*

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

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Nutrition Facts (Fried Egg and Smoky Pozole Tacos)

  • Per serving:
  • 198 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 188 mg chol. ,
  • 527 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 9 g pro.
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