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Fried Egg, Sweet Potato, & Sage Tacos

June 17, 2022 • 0 comments

Fried Egg, Sweet Potato, & Sage Tacos
These fried egg tacos can be customized for either breakfast or dinner. Quick and simple with fresh veggies and herbs, these are unlike any other taco you've tasted.
  • Prep Time:
  • Cook Time:
  • Servings: 2



  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large sweet potato, cut into 1/4- to 1/2-inch dice (about 3/4 pound)
  • Kosher salt and freshly ground black pepper
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 2 tablespoons minced fresh sage leaves
  • 4 warm soft corn tortillas (use 8 tortillas and double them if using store-bought machine-made tortillas)
  • 1 lb. ground chorizo
  • 4 large eggs
  • 2 tablepoons Mexican-style crema (see note)
  • Hot sauce, to taste
  • 1 large radish, thinly sliced
  • Chopped fresh cilantro leaves
  • 1 lime, cut into wedges


  1. Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add sweet potato, season with salt and pepper, and cook, stirring and tossing frequently, until softened and lightly browned on all sides, about 8 minutes. Add garlic and sage and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a bowl, cover, and keep warm.
  2. Wipe out skillet. Heat over medium-high heat and add chorizo, breaking into crumbles and cooking until browned. Add to sweet potato mixture.
  3. Wipe out skillet again and add remaining tablespoon oil. Heat over medium-high heat until shimmering and swirl to coat. Add eggs, season with salt and pepper and fry until whites are just set but yolks are still runny, about 2 minutes.
  4. Meanwhile, place tortillas on a warm serving dish and divide sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with crema and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.

*Recipe adapted from Serious Eats.