From SOLO: Breakfast Tacos

About SOLO:

SOLO is a commitment to eating well, even if you're flying, well, solo. A few months ago, I realized I was creating fantastic eats for other people, but never for myself! Many recipes created for four or more people. What I've attempted to do with SOLO is create great meals designed for one--meals that can be easily modified to accommodate an extra guest (or have enough for leftovers). 

Serves 1.

1 T olive oil

1 clove garlic (minced)

½ yellow pepper (diced)

2 roma tomatoes (seeds and pulp removed, chopped)

½ small red onion (diced)

1 t sambal olek or other pepper sauce

1 egg*

2 taco-sized tortillas

1 T fresh cilantro, chopped, plus two extra small sprigs for garnish

avocado, sour cream, Sriracha chili sauce (for garnish)

*I like just enough egg to hold the vegetables together.  If you prefer more egg or are making this for two, add an additional egg when cooking.

In a cold pan add the garlic, onion, and oil.  Turn burner on low and sauté mixture for 5 minutes.  Raise heat to medium and add pepper, tomatoes, and pepper sauce. Sauté 5 additional minutes (or until vegetables are almost cooked through) stirring occasionally.  Raise heat to medium high and add egg directly to pan.  Stir to coat vegetable mixture evenly with egg.  Cook 3 or 4 minutes, stirring constantly, until egg is cooked. During the last 30 seconds of cooking, stir in cilantro. Remove pan from heat. 

If you have a gas stove, keep the burner on medium high. Place one tortilla directly on burner.  Count to seven, then flip tortilla using kitchen tongs. Repeat until both sides are lightly toasted and the edges browned. Repeat with second tortilla.  Place half of egg mixture on each tortilla. Top with avocado, sour cream, Sriracha (as desired). Top with cilantro sprig. Eat.