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Breakfast and Brunch

Breakfast Tacos with Charred Zucchini and Red Pepper

Breakfast Tacos with Charred Zucchini and Red Pepper

Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper. [Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

recipEvery recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Breakfast Tacos with Charred Zucchini and Red Pepper

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About This Recipe

Yield:Serves 2 to 3
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Breakfast Tacos with Charred Zucchini and Red Pepper
Rated:

Ingredients

  • 2 tablespoons olive oil
  • 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)
  • 1 small red bell pepper, finely diced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 4 eggs, beaten
  • 1 cup homemade or store-bought salsa verde
  • 4 soft flour or corn tortillas, warm
  • 1 avocado, sliced
  • Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving

Procedures

  1. 1

    Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet.

  2. 2

    Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.

  3. 3

    Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.

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