During childhood visits to her grandparents' home in Guanajuata, recipe author Lola Dweck learned just how important it is to fuel up first thing in the morning. Lucky for Lola, one can always count on desayuno (breakfast) being a warm, hearty meal in Mexico, and these Mexican-style tacos are no exception. More from Lola:

Mexican breakfast can be a multi-course affair. First comes the hot drink and fruit, pan dulce, or other sweet treat, and then the plato fuerte, or main entree. Huevos a la Mexicana, which loosely translates to Mexican-style scrambled eggs, is an iconic dish that graces the tables of both restaurants and homes throughout Mexico. The name derives from its easy-to-find ingredients that are red, white, and green, and emblematic of the Mexican flag.

Huevos a la Mexicana can be served alongside beans, wrapped into a burrito, or on warm corn tortillas. And since I'm always in the mood for tacos, regardless of the time of day, tacos de huevos a la Mexicana make their way onto my menu several times a month.

To make the scrambled eggs

1. Heat oil in a large cast-iron pan over medium heat. Add onions and sauté until translucent, about 3 minutes.
2. Add peppers and cook for an additional 2 minutes.
3. Add tomato and cook for an additional 3-5 minutes, reducing some of the moisture from the pan.
4. Meanwhile, crack eggs into a medium bowl and season with salt. Beat eggs with a fork until well combined.
5. Pour eggs into the pan and mix with the sautéed vegetables. Reduce heat to low and cook, stirring occasionally, until the eggs reach your desired consistency. For eggs that are fluffy and just set, cook for 3-4 minutes. Remove from heat and set aside.

To assemble the tacos

1. Heat tortillas on a comal, griddle, or flat frying pan, warming each side for 20-30 seconds.
2. Spoon 2-3 tablespoons of scrambled eggs onto each warmed tortilla. Top with sliced avocado and shredded cabbage. Serve with your favorite salsa and enjoy!

Nellie's Notes

Jalapeños often deliver a milder flavor without much spice, similar to bell peppers. If you like your tacos with a little extra heat, reach for serrano chili peppers for a bolder, spicier breakfast.