• 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


Ingredient Checklist


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.

  • 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; 9 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 188 mg cholesterol; 527 mg sodium. 212 mg potassium; 21 g carbohydrates; 4 g fiber; 4 g sugar; 9 g protein; 0 g trans fatty acid; 580 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 31 mcg folate; 1 mcg vitamin b12; 77 mg calcium; 2 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0