Who says you can't make yourself a fancy, classy brunch all at home in the comfort of your own kitchen? For an ultra-hearty start to your morning, fry up some frizzled, sunnyside up eggs and serve them in a warm corn tortilla with grilled flank steak and the works. We topped ours with fresh avocado, queso fresco, radishes, and a flavor-packed chimichurri sauce that melts right into the runny yolks. 

Recipe by MyRecipes


Credit: Sara Tane

Recipe Summary

30 mins
30 mins
Makes 6 tacos


Ingredient Checklist


Instructions Checklist
  • To prepare the chimichurri: In a blender or food processor, combine all ingredients and pulse on high until smooth and uniform.

  • To prepare the tacos: Heat a grill pan over high heat. Sprinkle salt, chili powder, and black pepper over both sides of steak. Spray grill pan with cooking spray and add steak to pan; cook on both sides until desired degree of doneness (about 4-5 minutes per side, for medium rare). Let sit for at least 10 minutes, slice steak against the grain.

  • In a large skillet coated with cooking spray, fry eggs until whites are set, about 3-4 minutes.

  • In a small skillet, warm tortillas one at a time. Top with fried eggs, steak, avocado, radishes, queso fresco, and chimichurri. Garnish with fresh cilantro and limes, if desired. Serve immediately.