Kimchi Breakfast Tacos

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Serves

8

Ingredients:

• 1 Japanese sweet potato, chopped into half inch cubes

• 2 teaspoons sesame oil

• 8 eggs

• 8 corn tortillas

• 1 avocado, sliced, for serving

• Kimchi, for serving

• Crumbled cotija cheese, for serving

• Chopped cilantro, for serving

Method:

1. Preheat oven to 400 degrees.

2. Toss sweet potato with sesame oil. Season with salt and black pepper and spread evenly on a large baking sheet. Place in the hot oven and roast 20 minutes until tender and golden.

3. When potatoes are roasted, fry the eggs in a large skillet sprayed with olive oil on medium heat, until whites are set and yolks are still runny. While eggs are frying, lightly char the tortillas over a gas burner.

4. To assemble the tacos, top each tortilla with roasted potatoes, a fried egg, sliced avocado, kimchi, cotija, and cilantro. Enjoy!