A few weeks ago I accompanied my husband to Houston for a short trip. While walking around downtown for my morning exercise, I happened to discover a tiny taco shop near the court buildings. I was amazed at the long line of diverse people, some in suits with briefcases and others in jeans and work boots, standing patiently in a long line to purchase their breakfast tacos. I would have joined the queue but I had not brought any cash with me and walking up in exercise clothes somehow gave me the feeling that I would defeat the purpose of my morning walk.
After I returned home, my kids told me they ate breakfast tacos all the time. This was news to me! So I took my grown kids to the local taco shop and purchased a variety of the breakfast treats. They were delicious. I was hooked and indspired to create an Indian taco recipe.
My Breakfast Tacos recipe is rich in flavor. Served on a fresh hot chapati loaded with fluffy scrambled eggs and chickpea and potato masala. it is topped with homemade roasted tomato chutney, fresh yogurt, grated cheese and cilantro.
I make the scrambled eggs simply by adding a little cumin and red chile powder to the eggs. Not so much as to add heat, just enough to add flavor. As the eggs cook I add chopped red bell pepper and green onions for color.
The recipe for the chickpea and potato masala is a simplified version that I make for my Chickpea Masala. I added diced red potatoes because all authentic Tex-Mex breakfast tacos include them. The recipe starts by cooking the seasonings: onion, garlic, ginger and spices. Once the onion browns and the flavor is rich and sweet, I add the potatoes so they can cook through before adding the chickpeas. This is so easy and tasty it can be served by itself as a side dish.
To make the roasted tomato chutney, I prepare the seasonings, then add them to the tomatoes. All of this is blended until smooth. I roast the chutney on the stovetop to cut out the raw taste of the ingredients and to bring out the rich flavor of the tomatoes.
I like to set out each component of my Breakfast Tacos in separate bowls and let everyone customize their taco. I noticed that my kids made very simple tacos but my husband and his mother loaded them with roasted tomato chutney! They made our brunch turn into a fun meal, a lot of eating, talking and laughing.
Use fresh chapatis when serving my Breakfast Tacos for authentic flavor. If they are not available, feel free to substitute whole wheat tortillas.