Egg and Artichoke Tacos

Egg and Artichoke Tacos

Here’s a great way to liven up your breakfast.


  • 1 tablespoon butter

  • ½ cup of ChileBoss™ Poblano Verde, strained

  • 2 spicy breakfast sausages

  • ½ can of quartered artichoke hearts drained

  • 10 plum tomatoes, halved

  • ½ onion sliced into rings

  • 2 hardboiled eggs

  • 2 corn tortillas, fried semi-hard


  1. Make 2 hardboiled eggs and set them aside.

  2. In a small pan, cook the sausages until they are done and nicely browned and set aside.

  3. Remove the sausages.

  4. With a paper towel, wipe the pan. It should not be real clean.

  5. In the same pan, add a little olive oil and the butter.

  6. When the butter melts, add the strained ChileBoss™ Poblano Verde and the onions.

  7. Turn the flam down very low and cook the onions until they are slightly caramelized. This will take at least 30 minutes.

  8. Remove the onions and add back the sausage and reheat them, adding more butter and the Poblano Verde to make a sauce.

  9. Remove the sausage, turn up the heat and add the tomatoes and artichokes.

  10. Remove the vegetable just as the tomatoes start to wilt. Make sure they hold their shape.

  11. Remove the sauce and strain and set aside. Try to keep it warm.

  12. Make the tortillas and assemble the tacos flat.

  13. Liberally cover the tortillas with the strained ChileBoss™ Poblano Verde butter sauce.

  14. In the center make a ring out of the caramelized onions.

  15. In the middle, crumble the hardboiled eggs and surround this with all the other vegetables.

  16. Top with any remaining sauce and enjoy.

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