Get the Recipe
This is the last breakfast taco of the bunch, and the simplest, but certainly not the least delicious. (Here are some links in case you missed yesterday's potato and chorizo taco or Wednesday's spinach, bacon, and scrambled egg taco).
Seasoned eggs cooked low and slow in butter until just barely set and ultra-creamy, stuffed into a warm tortilla and topped with some charred zucchini slices and red pepper, served with a touch of cream, some crumbled cheese, sliced avocado, salsa, and lime wedges. It doesn't get much more basic than this.