I recently found myself scrolling through online lists of Halloween food ideas, trying to come up with a fun idea to share in this column.
Bloody bandage cookies? Yuck, some things are just too gross to eat.
Spider web deviled eggs? They look cool, but seem a bit too fussy to get right when you can just make the regular thing.
Hot dog worms? Well, those actually sounded good, so maybe Iappll have to try them soon.
But what caught my eye were monster tacos. The version I saw online was your basic taco: Meat, cheese, lettuce and salsa. But these appmonstersapp had dollops of sour cream and black olives to make eyeballs.
I decided to make a breakfast taco instead. I layered diced potatoes, scrambled eggs, chorizo and cheese before finishing them off with the monster eyes of sour cream and olives. You could use sliced jalapenos instead of olives.
Monster Eyeball Breakfast Tacos
Makes 4 to 6 tacos.
1/2 pound chorizo
For the potatoes:
2 tablespoons olive oil
1 cup frozen diced potatoes
1/4 cup diced yellow bell pepper
1/4 cup diced onion
Salt, pepper, cumin and oregano to taste
For the eggs:
4 eggs
1 tablespoon milk
Salt and pepper to taste
1 tablespoon butter
For assembly:
4 to 6 taco shells
Shredded Cheddar or Mexican-blend cheese
Sour cream
Sliced black olives
Crumble chorizo in a skillet over medium-high heat. Once fully cooked, transfer the spicy sausage to a plate or bowl that has been layered with paper towels. Set aside to drain.
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Return the empty skillet to the stove to use for the potatoes. Add the olive oil, potatoes, peppers and onion. Sauté over medium-high heat until browned and cooked through, about 5 minutes. Add spices and sauté an additional 30 seconds. Remove from heat.
In a small bowl, whisk the eggs, milk, salt and pepper. For spicier eggs, add a few dashes of hot sauce to the mix. In a skillet, melt the butter. Add the egg mixture and scramble the eggs over medium heat until fully cooked, 2 to 3 minutes.
Divide the ingredients evenly between the taco shells. The tacos can be layered in whatever order you prefer, but I like to start with the potatoes on the bottom.
Dollop about 1 teaspoon of sour cream for each eyeball, and top with a slice of olive. Get more control over your dollops by placing the sour cream in a zip-top bag and cutting off one corner to make a piping bag.
Recipe Swap appears occasionally in app. Corey McMaken is a home cook, not a food expert. To share a comment or favorite recipe for possible inclusion, email cmcmaken@jg.net or write to Corey McMaken, c/o app, 600 W. Main St., Fort Wayne, IN 46802.
