Paul Qui's Breakfast Taco

For the salsa:Sweat onions, garlic and jalapeño in enough grapeseed oil to coat the vegetables on low heat. Cook until the vegetables are soft but uncolored. Once cooked, place in a blender or food processor with tomatoes and lime juice, and season with salt and pepper to taste.For the tacos:In a medium-sized pan on medium heat, sweat shallots and garlic in the butter and oil and add the potatoes. Once the shallots are translucent and potatoes are light brown, add the eggs and season with salt to taste. Cook the eggs until set but not too dry.Toast the tortillas and assemble as follow: tortilla, eggs, yogurt, sprouts, basil, salsa.More breakfast tacos on Food Republic:The Wrangler Breakfast Taco

Fried Egg Taco With Avocado And Chipotle Black Beans

The Best Breakfast Tacos In Austin, Texas