These are neither scrambled nor fried eggs. The yolk is warm and runny, barely mixed into the whites of the eggs, which are just slightly set in these tacos. The ideal breakfast taco is created by sliding one of these gently cooked eggs onto a warm tortilla, then topping it with a chilled avocado, lime, and jalapeño slices. But these egg tacos are also a great option for dinner.

The taste of softly scrambled eggs is the primary motivation. The yolk is still runny even though the whites are fully cooked, giving the egg a creamy, velvety texture. The cholesterol remains intact when you gently scramble an egg instead of whisking it all together and cooking it over high heat. This is the second reason. It is therefore not oxidised, making it a healthier way to eat eggs.

A tasty substitute for beef tacos are these egg tacos. You can also top them with salsa or fresh tomatoes, but a simple avocado, cilantro, and jalapeño topping works great.

Four tacos are served.

Twenty minutes in the kitchen, plus tortilla-making time


Fresh lime juice, two tablespoons (10 ml)

½ cup of red onion, cut coarsely and divided (120 ml)

Four eggs

½ cup (120 ml) of finely chopped cilantro

Two chopped jalapeño peppers

Add salt to taste.

Your choice of tortillas*

Regarding the tortillas… Primal Tortillas, Cassava Flour Tortillas, or Corn Tortillas (in the spirit of a Primal compromise or for non-Primal family members) are the three options available.


Gently stir the avocado and lime together in a medium-sized bowl. To taste, add salt. Put aside.

In a small saucepan set over medium-low heat, add a tiny amount of butter or avocado oil. Add one tablespoon of red onion and simmer, stirring, for two to three minutes, or until onion starts to soften.

Crack an egg into the onion-and-hot pan. Don’t completely scramble the yolk into the egg white; instead, break it up with a spatula and gently mix it in once or twice. Allow the egg to cook for one to two minutes, or until the yolk is still soft but the bottom and white of the egg start to solidify.

*Separating the whites and yolks of eggs is another method for softly scrambling them. Before adding the yolk for the final minute of cooking, add the egg white to the pan and let it cook for a few minutes.

Place the red onion and egg inside a warm tortilla. Add a little cilantro on top. Add some avocado and jalapeño slices on top.

Without a tortilla, macros:

331 calories

27.5 grammes of fat

10 grammes of protein

5.5 grammes of carbohydrates


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