A savory and delicious breakfast taco bowl featuring pan-fried sprouted corn tortillas, scrambled free-run eggs with spinach, tomatoes, and onions, topped with fresh avocado and a generous sriracha drizzle. Packed with healthy fats and protein.
In a pan, pan-fry 2 sprouted organic corn tortillas in avocado oil until lightly golden and warmed through. In a separate pan, scramble 2 free run eggs with spinach, tomatoes, and onions until cooked to your liking. Assemble your bowl by placing the pan-fried tortillas at the bottom, topping them with the scrambled eggs. Add slices of fresh avocado to the bowl. Finish with a generous drizzle of sriracha.
