CHILI PICO BREAKFAST TACO
Servings: 1–2 Prep Time: 10 min Cook Time: 5–7 min
Simple, vibrant, and layered with heat. A warm tortilla is spread with chili crisp mayo, topped with a jammy egg, and finished with a fresh tomato–onion pico brightened with lime. Yo Amma Indian Chili Crisp runs through both the creamy base and the fresh topping, bringing crunch, depth, and balanced spice to every bite.
INGREDIENTS
FOR THE CHILI CRISP MAYO
2 tbsp mayonnaise
1 tbsp Yo Amma Indian Chili Crisp (with crunchy bits)
FOR THE CHILI PICO
½ cup diced tomato
2 tbsp finely diced red onion
2 tbsp chopped cilantro
1–2 tsp fresh lime juice
Salt to taste
1 tsp Yo Amma Indian Chili Crisp (optional, for extra heat)
FOR THE TACO
2 small flour or corn tortillas
2 eggs
Salt to taste
1–2 tsp Yo Amma chili crisp oil (for cooking, optional)
HOW TO MAKE IT
Make the Chili Crisp Mayo
In a small bowl, stir together mayonnaise and Yo Amma Indian Chili Crisp until smooth and lightly speckled with the crunchy bits. Set aside.
Prepare the Chili Pico
Combine diced tomato, red onion, cilantro, lime juice, and salt. For added depth, fold in a small spoon of Yo Amma chili crisp. Keep fresh and bright.
Cook the Eggs
Warm a nonstick pan over medium heat. Add a small spoon of chili crisp oil (optional) or neutral oil. Crack in the eggs and season lightly with salt. Cook until the whites are set and the yolk is still jammy, about 3–4 minutes.
Warm the Tortillas
Heat tortillas directly over a flame or in a dry pan until soft and lightly charred at the edges.
Assemble
Spread a generous layer of chili crisp mayo onto each warm tortilla. Place the egg on top, allowing the yolk to stay intact. Spoon over the fresh chili pico. Finish with an extra drizzle of Yo Amma Indian Chili Crisp for added crunch and heat.
Serve immediately while the tortilla is warm and the yolk is perfectly runny.
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