Step 1: Prepare the Eggs

Start by cracking 4 large eggs into a medium-sized bowl. Add a pinch of sea salt to season the eggs and beat them together using a whisk or fork. Beat until the eggs are well mixed, but don’t over-whisk them—just enough to combine the yolks and whites together. Once the eggs are ready, set the bowl aside. The eggs are the base of this dish, so it’s important that they’re fluffy and light when scrambled.

Step 2: Sauté the Pico de Gallo

In a medium-sized nonstick skillet, heat ½ teaspoon of avocado oil over medium heat. Once the oil is hot, add 1 cup of Pico de Gallo. If you’re using homemade Pico de Gallo, you’ll want to ensure that it has had a chance to marinate in the refrigerator for a little while, allowing the flavors to meld together. If you’re using store-bought Pico de Gallo, feel free to skip this marinating step. Sauté the mixture for about 3 to 5 minutes, stirring occasionally. The tomatoes will start to soften, releasing their juices, and the onions will begin to become translucent. This step enhances the flavor of the Pico de Gallo, making it even more aromatic and perfect to complement the eggs.

Step 3: Scramble the Eggs

Once the Pico de Gallo has softened, it’s time to add the eggs to the skillet. Pour the beaten eggs into the skillet with the sautéed Pico de Gallo. Let the eggs cook undisturbed for a few moments, and then gently stir them with a spatula. Be careful not to stir too aggressively, as you want to preserve the soft and fluffy texture of the eggs. Stir occasionally, allowing the eggs to cook evenly and gently. Once the eggs are just set, but still slightly creamy, remove the skillet from the heat. The eggs will continue to cook in the residual heat, so they should be slightly underdone when you remove them from the pan. This ensures they remain soft and moist.

Step 4: Add the Cheese

Once the eggs are scrambled and still soft, sprinkle ¼ cup of grated cheddar cheese or a Mexican cheese blend over the eggs. Gently stir the cheese into the eggs, allowing it to melt slightly and create a creamy, rich texture. The melted cheese will add an indulgent layer of flavor that balances out the freshness of the Pico de Gallo and the creaminess of the avocado. You can also add a little extra cheese if you prefer a more cheesy taco.

Step 5: Warm the Tortillas

While the eggs are cooking, it’s time to prepare the tortillas. Warm the corn or flour tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side. You can also char them over a gas flame for a more smoky flavor. If you prefer, you can warm the tortillas in the oven or microwave, but the skillet or open flame method helps achieve that perfect warm, slightly crispy edge. The tortillas should be pliable but with just a hint of crispness around the edges.

Step 6: Assemble the Tacos

Now that all the components are ready, it’s time to assemble your breakfast tacos. Place one warm tortilla on a plate or cutting board and spoon the scrambled eggs mixture into the center of the tortilla. Distribute the eggs evenly, ensuring that each taco gets a generous portion of the scrambled eggs and Pico de Gallo. Next, take ½ avocado, and slice it into thin pieces. Layer the avocado slices on top of the eggs, adding a creamy, buttery element that perfectly complements the tangy Pico de Gallo and cheesy eggs. The creamy avocado is a must-have—it provides balance and adds richness to the tacos.

Step 7: Garnish and Serve

For the final touch, sprinkle a handful of fresh cilantro leaves on top of the tacos. The cilantro will add a burst of herbal freshness that enhances the overall flavor profile of the tacos. If you love a little heat, drizzle your tacos with some hot sauce of your choice. Hot sauce can really elevate the flavors, so feel free to use your favorite spicy condiment—whether it’s a classic Sriracha, a smoky chipotle sauce, or a tangy jalapeño salsa. Serve the tacos immediately while they’re still warm and fresh, so you can enjoy the full flavors.