Like the shrimp tacos, these were pretty simple. The ingredients I ended up using were all leftover from previous meals:
- 4 eggs
- lots of cheese, Gouda and cheddar
- 1 tomato
- 1/2 onion
- pinch cilantro
- left over tomato sauce
First cook the bacon. Don't forget to do this before hand. It just makes life complicated.
I started by scrambling the eggs and adding a little cheese to them. I often add milk when I scramble eggs, but this time I didn't because I would be adding so many other ingredients to the eggs I didn't want them to get to soggy.
Once the eggs are almost cooked all the way I add more cheese. Then I added the tomato sauce left over from a pasta dish. By now the eggs were fully cooked and had a slightly rusty color. Next I added the onion and tomato, both diced. Finally I added the bacon and as much cheese as the eggs could handle.
After warming the tortillas, I dished the egg mixture onto them. Since I had left over chopped onion and tomato I combined them, added cilantro and a little bit of lime to make salsa which I then added to the tortillas too. Finally I added some mashed avocado to the mixture and voila!, you're finished.
We ate our breakfast tacos on the terrace again with tea, coffee and lots of juice. The juice here is amazing. So far we have had pineapple, mango and peach, but the peach by far is the best. The juices are pure and taste nothing like the American minute made versions.