Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on Time
15 Mins
Total Time
20 Mins
Serves 4

This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.

Step 3

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Vjenningscpm's Review

September 26, 2013
We had this for dinner last night and I prepared it as written minus cilantro. Holy cow! So delicious and easy. I agree that is is more of an item to eat with a fork and knife as it was messy. Definitely a two napkin deal! Will do for breakfast sometime also. Yummy!

carolfitz's Review

July 27, 2013
Made to directions with flour tortillas & poached eggs. Using leftover black refried beans and avocado pico de gallo (from last night's carne asada tacos) made for a very easy brunch.

daneanp's Review

July 08, 2013
The family liked these a lot - but we all time we scramble the eggs.

djohnston7's Review

July 07, 2013
Quick and easy prep - delicious results!! Used salsa in place of the pico. It is officially in the monthly recipe rotation!

ChandraB's Review

May 21, 2013
So good, and so easy!

acmeinecke's Review

May 11, 2013
Quick, easy, very good. We used fat free greek yogurt (which to me tastes a bit like sour cream), and it's a bit healthier.

BeejeMA's Review

April 29, 2013
Made "breakfast for dinner" tonight for meatless Monday. Followed recipe almost exactly just using bottled salsa in place of pico de gallo and added scallions. More filling than we had expected, easy to prepare and a nice change of pace for dinner. Will add to the Sunday brunch repertoire when visitors stay for the weekend.

drmitchell's Review

April 22, 2013