Fried Egg Taco with Pine Nut Pipián
Tacos de Huevo con Pipián de Piñón, recipe courtesy of José Andrés
Recipe Yield
4 tacos
Cooking time
20 minutes
Rate this recipe
Ingredients
- 1 link fresh chorizo
- Spanish extra-virgin olive oil
- 4 eggs
- 1 baguette
- 1 radish cut into matchstick-sized pieces
- 20 cilantro leaves
- 4 teaspoons Pickled Red Onion Slices
- 1/3 cup Pine Nut Pipián
To Prepare
- Prepare the chorizo: With a knife cut the chorizo link on one side, allowing it to split open. Squeeze the meat from the casing. In a pot over medium heat, gently cook the chorizo for 4 to 5 minutes, until cooked through and lightly browned. Set aside.
- Heat a non-stick pan over medium heat. Add a generous amount of olive oil. Once the pan is hot, gently crack open the egg into the middle of the oil, tilting the pan to allow the yolk to be centered. Cook on medium heat, using a slotted spoon to prevent egg from sticking to the pan. Cover if needed to allow the white to cook through, leaving the yolk runny, about 1 1/2 minutes. Using the slotted spoon, scoop egg out of the frying oil, dab on a towel to allow any excess oil to drain away, and place the fried egg on a plate. Repeat cooking process for each of the four eggs.
- Cut off a 4-inch piece from the baguette. Slice off the crust and then slice the inner bread into 1/2-inch strips. Toast in a pan with oil.
- Top each egg taco with slice of toasted bread, radish, cilantro, Pickled Red Onion Slices, Pine Nut Pipián, and chorizo. Serve immediately.
Comments
12comments inFried Egg Taco with Pine Nut Pipián
OAMI
Jun 10
Hola Pati!
I have two suggestions – as I loved watching you two making this recipe…
Suggestion 1: Would be awesome if you included a video clip of the recipe, as I’d like to rewatch it, without seeing the whole episode, or skipping trying to find it (assuming you know where to find it, see suggestion #2). It’d be great if it was just here in one place.
Suggestion 2: with that said, say I just landed on this recipe from the web – it would be extremely helpful if within this page of this recipe it told me the Episode, and Season it happened, otherwise it’s without context and hard to find. I had no idea I was watching Season 5, it took some searching.
I want to share this recipe via video, so people can watch you two make it, but I can only share the text recipe. Not the same effect!
Just a couple of ideas to make it faster, better, friendlier.
Gracias, suerte!
Pati Jinich
Jun 23
Thanks for the suggestions, Oami…I’ll pass them on to my team.
Salvatore Governale
Apr 01
Must try! Gratis!!!
Pati Jinich
Apr 08
Super!
Zelanna Curtis
Jun 28
I love this egg taco. I have made it not just for breakfast. But dinner when I want something lite to eat. Hey Pati can the eggs be cooked more or scrambled and still use the other ingredients?
Pati
Jun 30
Of course! You can cook the eggs to your taste.
Brad
Jun 03
Did anyone get the green sauce recipe for the taco?
Pati
Jun 05
Here it is Brad: http://patijinich.com/pati_2020/recipe/pine-nut-pipian/
TC
Apr 29
My husband and I watched you and josè making these–I am so excited to try them because they are a perfect low carb breakfast sandwich as long as we leave off the crout–oops bread strip–didn’t want it to be “too French”. Loved watching the two of you create in the kitchen!
Pati
May 05
He is so much fun!
Paul R
Feb 18
Very tasty! Substituted a few items and put it on top of a Colombian arepa. Super yummy, thanks!
Pati
Feb 23
Yay! So happy the recipe inspired you and you made it your own.