Asphalt Garden: Making Breakfast Tacos with my Spoils

Life is hard in the asphalt garden. My plants have suffered through frost and fungus. Earlier this week they got showered by dirt, rocks and tar when my apartment building’s roof was replaced.

Note the dust and dirt covering my poor little tomato plant.

I’ll save tales of additional trials and tribulations for another post. Today, I actually cooked something with vegetables from my garden. I call it a breakfast taco.

Breakfast burritos are common on restaurant menus, but I haven’t seen breakfast tacos anywhere. The concept is the same. Replace the meat with eggs, and serve over soft corn tortillas.

I used some of the jalapeños and tomatoes I had just harvested, plus a sprig of spicy oregano.


  • Half jalapeño, seeded and diced fine
  • 2 eggs, beaten
  • 1 large or 2 medium tomatoes
  • 2 tortillas
  • Grated cheddar cheese
  • oregano, for garnish

Step 1. I cooked the jalapeño in some butter, then added the eggs. I cooked them until they were just done, then added a sprinkling of cheese.



Step 2. While the eggs were cooking, I wrapped the tortillas in a moist paper towel, then cooked them in the microwave for 45 seconds to heat them. (No, no homemade tortillas for this small cooking project.) I divided the eggs between the two tortillas, then topped them with chopped tomatoes and oregano.

So, how did this homegrown meal taste? Satisfying. There’s nothing like a real fresh tomato, and the spicy oregano has been the discovery of the summer (it really does have a peppery kick to it!) Even though I call them breakfast tacos, this is a fast and easy lunch that I’ll be turning to again.

  • Sam Verrill

    Mark, your breakfast tacos look great, but if you’ve never hear/seen them before, you need to come visit texas.  You can get breakfast tacos here in Austin at any number of restaurants, food trucks, etc.

    • Mark Evitt

      I’m not surprised. I haven’t been to Austin, but it’s on my list. So much awesome food!

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