ENRIQUE OLVERA'S EGGS AND GREEN BEAN TACOS

Published earlier this month, his latest cookbook Sunny Days, Taco Nights is a vibrant, deeply personal collection of taco recipes rooted in seasonality, memory, and home cooking. From nopales with morita chile to tacos de huevo con ejotes — eggs and green beans — it’s a celebration of the everyday taco as a vehicle for flavor and feeling.

Enrique recently joined us in our Brooklyn Warehouse to cook a version of the Eggs and Green Beans Tacos for breakfast with our team — a dish that makes the most of the season’s peak green beans and richly hued yolks from Horseshoe Ranch in Pennsylvania. “Egg with green beans is a common breakfast in Mexican homes,” he writes “It reminds me of a taco sold in my elementary school which came with a cascabel chilli sauce. It’s a childhood memory I treasure with affection — and that I have a deep craving for.”

Read on to see how a handful of in-season produce and an exceptional egg can make something unforgettable.

EGGS AND GREEN BEAN TACOS

INGREDIENTS

For the Green Beans

160 g green beans
2 tablespoons olive oil

For the caramelized onions

2 tablespoons olive oil
2 ea Spanish Onion
.5 teaspoon sugar
1 tablespoon white wine

For the eggs

4 Horseshoe Ranch Eggs
.5 teaspoon salt

For the Chilli oil

2 spring onions, minced
.5 teaspoon salt
2 tablespoons Daphnis & Chloe Smoked Chilli Flakes
.25 cup Senia Olive Oil

To Serve

8 Corn Tortillas
Cilantro Sprouts
Chilli Oil
Salt

METHOD

For the spring onion & chilli oil:
Mix together the chilli flakes, spring onions, salt and olive oil in a bowl. Let sit until serving.

For the green beans:
Bring a saucepan three-quarters full of salted water to a boil. Add the green beans and blanch for 6 minutes.Meanwhile, prepare an ice bath by putting a little ice and water in a deep container. Drain the beans, then stop the cooking process by placing them in the ice bath. Once the beans are cold, drain and chop into 1-inch pieces and transfer to a bowl. Toss with the oil.

For the caramelized onion:
Heat the oil in a saucepan over medium heat. Add the onions, sugar, and wine. Cook for 10 minutes, stirring. or until the onion is softened and caramelized.

For the eggs:
Crack the eggs into a bowl & whisk. Add the olive oil & eggs to a deep saucepan. Turn the heat onto medium high. Using a rubber spatula, stir constantly, by folding the eggs and constantly scraping the bottom.

After 30 seconds on the heat, remove the pan from the heat and continue stirring for 10 seconds. Place back on the heat for another 30 seconds, then remove from heat and stir for another 10 seconds or so. Keep repeating for about 3 minutes, or until eggs are soft and wet but cooked through.

To serve:
Heat a skillet over high heat for 5 minutes. Add the tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate and top each tortilla with the eggs and a handful of green beans, the caramelized onions on the side of the beans and garnish with cilantro sprouts. Finish with a drizzle of the chilli oil, a sprinkle of salt.