Tuesday mornings go over easier 😉 with avocado, an over easy egg, and crumbled mexican chipotle vegan sausage! I am a firm believer in Taco Tuesday and that tacos can and should be eaten at any and all times of day.
There is something about a crunchy corn tortilla with runny eggs and creamy avocado that just makes any troubles melt away! This simple and delicious taco takes barely any effort at all and tastes so decadent.
- 1 soft corn tortilla
- 1/2 of a Field Roast “Mexican Chipotle Vegan Sausage” link, crumbled
- 1 egg, cooked to your liking (I am a runny egg or nothing kind of girl)
- 1/4 of a ripe avocado
- salt and pepper to taste
Place your corn tortilla shell in a small toaster oven or a conventional oven. Let the tortilla toast until brown and crispy on the edges.
While the tortilla is cooking, take a small skillet out and place it on medium heat. Pour a small bit of olive oil into the skillet. Then when hot add your crumbled Mexican Chipotle sausage. (I like mine crumbled because it allows for a little bit of sausage in each bite. Feel free to keep it whole or to cut the sausage into slices if you prefer.) Saute the crumbles for about 1-2 minutes then set aside.
In that same skillet, add 1 tablespoon of olive oil or butter if you would prefer. Then when hot, crack in your egg. Cook your egg to your liking in this skillet. As I said before, I am an over easy kind of girl and the thought of cooked yolks freaks me out. But I will not be in front of you as you make this, so my judgement holds no weight!
By this time your corn tortilla should be nice and crisp. Remove it from the oven and spread your 1/4 of a ripe avocado onto the tortilla. Then add your cooked chipotle crumbles and top it with your (hopefully over easy) egg. Garnish with a little salt and pepper to taste.
Then hold that cutie in your hand and start eating!
I hoe you enjoy this little taco as much as I do! Also- feel free to double this recipe for as many people as you have eating or if you are like me and cannot just have one of anything!