Several years ago, I found a recipe for Pork Belly Breakfast Fajitas in a Hy-Vee Seasons magazine. This is my version that I have adapted over time from their original. For this meal, corn tortillas are filled with crisp pork belly, eggs, bell peppers, and onion, topped with a squeeze of fresh lime.
Pork Belly and Egg Tacos
Servings 2
Ingredients
- 6 corn tortillas
- 1 lb pork belly cut into 1/2 inch pieces
- 1 tbsp vegetable oil
- 1/2 of a green bell pepper cut into short, thin slices
- 1/2 of an orange bell pepper cut into short, thin slices
- 1/2 of a small white onion chopped
- 4 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 lime cut into wedges
Suggested Toppings:
- manga-habanero salsa or regular salsa
- avocado or guacamole
- cotija cheese
Instructions
- Heat 1 tbsp of vegetable oil in a skillet on medium heat. Add the chopped pork belly and cook until crisp. Transfer the meat to a bowl.
- Add the bell peppers and onion to the pan. Cook for 4-5 minutes, stirring often. Transfer to a bowl to keep warm.
- Whisk together the eggs, salt, pepper, and paprika, and cook the mixture like scrambled eggs. Meanwhile, warm up the tortillas in another pan so you are ready to put your tacos together.
- Top tortillas with pork belly, egg, and the pepper and onion mixture, and squeeze lime wedges over the top. Add desired additional toppings.