• 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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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; 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;

Reviews

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