Sunny-Side-Up Egg Breakfast Tacos with Pico de Gallo

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft corn tortillas filled with runny eggs, fresh pico de gallo, and crumbled queso fresco for a bright morning meal. This California-inspired recipe (vegetarian), ready in about 15 minutes, combines corn tortillas, large eggs, avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 California cuisine 220 cal/serving

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Ingredients

4 small corn tortillas
4 large eggs
1/2 medium (sliced) avocado
1/2 cup pico de gallo
2 tbsp crumbled queso fresco
1 tsp avocado oil
1/8 tsp kosher salt

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Instructions

Step 1: Warm tortillas on a dry skillet over medium heat for 30 seconds per side until pliable. Keep warm in a clean kitchen towel.
Step 2: Heat avocado oil in a non-stick skillet over medium-low heat. Crack 4 eggs into the skillet, season with 1/8 tsp salt, and cook for 3 minutes until whites are set but yolks remain runny.
Step 3: Divide pico de gallo and avocado slices between warm tortillas. Top each with one egg, sprinkle with crumbled queso fresco, and serve immediately.