Pinch of Yum Fried Egg Tacos 2024 | TechFluctuate

Pinch of Yum Fried Egg Tacos

Breakfast for dinner: Roasted Corn and Pinch of Yum Fried Egg Tacos with refried beans, a crispy, cheesy, lacy-edged egg, corn, cotija cheese, cilantro, pickled onions and sauce in a tortilla.

Lindsay’s Notes

Fried egg tacos are my new addiction! I make them for breakfast, lunch, dinner, and other “meals” in between.

Your regular cheese-skirt fried egg is breakfast for supper (and having a moment!) The whole meal will be elite-style with roasted corn, Cotija, cilantro, pickled red onions and a cheerful little drizzle of green sauce.

Several sauces would work here, but I’ve been enjoying:

  • Aji Verde: a mildly spicy green sauce with jalapeños, cilantro, and garlic.
  • Zhoug is a spicy herb-based sauce that isn’t Mexican, but it’s excellent on this (Trader Joe’s sells it readymade).
  • The usual, wonderful Salsa Verde

This egg is also great. It is simple and can be used on leftover rice if you need more time or want a taco.

Recipe for Roasted Corn and Fried Egg Tacos

Step 1: Start by ringing cheese.

Arrange shredded cheese in a ring on a heated pan. (I use cast iron or nonstick pans.)

Step 2: Second, add egg.

Could you place it in the cheese ring’s centre?

Step 3: Third, add maize!

Yes, maize. Fresh, frozen, cooked, or raw—anything is excellent. Trader Joe’s Mexican roasted corn is my current favourite.

Step 4: Add some edge tension.

I prefer to nudge those crispy edges to contain my egg, but you don’t have to.

Step 5: Wrap in a tortilla.

I like refried black beans to nestle the egg. Boop!

Step 6: Beautify her!

Highly recommended: pickled onions, cilantro, and cotija cheese. I like the hot green zhoug too!

All done! That drippy, crunchy, spicy moment was great.

For fried eggs:

Four eggs

  • 1 cup melty quesadilla cheese
  • 1 cup frozen roasted corn (notes)

For tacos:

  • 3–4 tortillas
  • 3/2 cup black refried beans
  • 2/4 cup pickled red onions
  • 1/4 cup chopped cilantro
  • 5/4 cup Cotjia
  • aji Verde, zhoug, salsa verde
  • Cook Mode Prevent screen darkness


Heat a cast-iron or nonstick skillet on medium. Put cheese in rings.

Crack an egg into the centre as it melts.

Put some roasted corn around the egg.

After the cheese turns golden brown, use a spatula to pull the edges in. It helps contain the egg and expose the lacy edges.

Let it cook for a minute or two covered.

After cooking the egg you like (I like the whites set and the yolk runny), place it on a tortilla with refried black beans.

Serve with pickled onions, cilantro, Cotija, and your sauce. Crispy cheese outside. The runny yolk. Creamy beans, spicy sauce, acidic onions. Oh my. YUM.

While I prefer aji verde, I can make an elite-style sauce by mixing mayo with Tajin and salt. Choose your favourite salsa or spicy sauce for easy-peasy!

This recipe isn’t. I’ve used something other than ed fresh, frozen, raw, and cooked corn. Trader Joe’s frozen Mexican roasted maize provides some flavour. All paths lead to delight!

  • Time to prepare: 20 minutes
  • Cooking time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Mexican-inspired cuisine

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