These simple, satisfying tacos were inspired by breakfast tacos in Austin, roasted sweet potatoes sold by street vendors in Mexico City, and the need for a quick, spicy meal to be devoured in front of the TV after a long workday.
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Use a fork or sharp knife to prick the sweet potato in several places. Place on a piece of aluminum foil and bake until the sweet potato is tender and can be easily squeezed, 40 to 60 minutes. (Alternatively, to speed up the process, the pricked sweet potato can be microwaved on High for 1 minute, then carefully transferred to the oven on a piece of foil. Bake until the potato is tender, 25 to 35 minutes.)
Step 3
Meanwhile, pour the oil into a medium skillet over medium-low heat. Break the eggs into two small bowls. Carefully tip each egg from the bowl into the skillet. Season with salt and pepper, decrease the heat to low, cover, and cook until the tops of the eggs have barely filmed over with white and the yolks are still runny, about 2 minutes. Warm the tortillas (see page 85) and wrap in foil to keep warm.
Step 4
Discard the sweet potato’s foil wrap; peel the potato, if desired, and cut it into 1/2-inch slices or chunks. Season with salt and pepper.
Step 5
Lay the tortillas out on a plate. Use a spatula to move each egg to one of the tortillas and divide the sweet potato between the two tacos. Top each portion with half of the salsa, pickled onions, and cilantro, and eat.
