Sometimes the simplest meals are the best meals and we often enjoy having breakfast for dinner or lunch, especially when it’s all bundled up in a taco like this!  This is a one-two-three and READY meal that’s packed with protein, easy to throw together, and filled a great source of skin friendly omega fatty acids.

Ingredients

• 4 eggs

• 1 pint of cherry tomatoes

• 1 cup of chopped walnuts

• 2 corn tortillas

• 1 bunch of parsley

• 2 tablespoons of butter

• olive oil

Directions

1. Heat a frying pan and and when hot add the olive oil and immediately add the cheery tomatoes (oil will get very hot very quickly) and allow them to blister - turn the heat down, add a pinch of salt and cook until the tomatoes release their juices.  Remove from heat.

2. Add the chopped walnuts to the pan and toast (you will essentially be using a dry frying pan) until you can smell them! (that’s the trick to toasting nuts - you toast until you can smell them).  Set aside

3. Heat the tortillas until just warm.

4. Melt butter in frying pan and slowly cook the eggs until scrambled.  

5. To assemble breakfast taco - place half of the eggs on each tortilla, top with blistered tomatoes, walnuts and chopped parsley.  Season with salt and pepper and add hot sauce if you want them a bit spicier!