Sweet Potato, Sage, and Fried Egg Tacos Recipe
A breakfast of champions. [Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.]
With a large stash of really great tortillas in my fridge at all times, I wind up making a lot of tacos. My favorite in recent memory are these sweet potato tacos flavored with sage and topped with sliced radish, cilantro, crema, and a fried egg. Great for breakfast, but really good any time of day.
Why this recipe works:
- Fried sage and sweet potatoes are a naturally delicious flavor combination that works well in tacos.
- A fried egg provides a liquid yolk that combines with a dash of hot sauce and crema in lieu of a more traditional salsa.
Note: If you can't find Mexican crema, substitute with sour cream thinned out with milk or heavy cream until a light, pourable consistency is reached.
Read more: How to Make Sweet Potato, Sage, and Fried Egg Tacos
- Yield:Makes 4 tacos, serving 2
- Active time: 30 minutes
- Total time:30 minutes
- Rated:
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large sweet potato, cut into 1/4- to 1/2-inch dice (about 3/4 pound)
- Kosher salt and freshly ground black pepper
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 2 tablespoons minced fresh sage leaves
- 4 warm soft corn tortillas (use 8 tortillas and double them if using store-bought machine-made tortillas)
- 4 large eggs
- 2 tablepoons Mexican-style crema (see note)
- Hot sauce, to taste
- 1 large radish, thinly sliced
- Chopped fresh cilantro leaves
- 1 lime, cut into wedges
Directions
-
1.
Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add sweet potato, season with salt and pepper, and cook, stirring and tossing frequently, until softened and lightly browned on all sides, about 8 minutes. Add garlic and sage and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a bowl, cover, and keep warm.
-
2.
Wipe out skillet and add remaining tablespoon oil. Heat over medium-high heat until shimmering and swirl to coat. Add eggs, season with salt and pepper and fry until whites are just set but yolks are still runny, about 2 minutes.
-
3.
Meanwhile, place tortillas on a warm serving dish and divide sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with crema and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.
This Recipe Appears In
How to Make Sweet Potato, Sage, and Fried Egg TacosThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
ADD A COMMENT
PREVIEW YOUR COMMENT