- 8 Corn Tortillas
- 4 ounces cubed Portuguese Sausage
- 2 thinly sliced Habaneros
- 6 Farm Fresh Eggs
- 1 Lime
Start by putting your habaneros into the freezer for 30-45 minutes or until they are completely solid. Once they are solid, thinly slice them width wise-- they should be beautiful star shaped little things. Squeeze the limes over the top of them and let rest in the liquid till you're ready to garnish the tacos.
We're cooking these eggs French style. Start by whisking your eggs in a bowl till they're completely combined with no gloops. Pour them into a nonstick skillet with the butter and continuously stir them over medium heat until they come together. They should be a chunky custard. Season with salt and freshly cracked black pepper and set aside to rest.
Cube up your Portuguese sausage and drop them into a pan over medium high heat. If you move them around, they'll never develop a crust, they'll form a pool of grease and never get tasty that way. Once they're crispy on all sides, set aside.
I like to literally set my corn tortillas on an open flame until they burn slightly on one side. Scorch those bad boys.
Put your eggs on the tortilla, coat with the eggs and habaneros. So easy, so delicious. Top with cheese and other stuff if you want. It's your choice.