Egg Kimchi Tacos

While I was savoring every bite of these kimchi egg tacos, I couldn’t help but think of one of my most trustworthy mantras, it doesn’t have to be difficult to be good.  A few quality ingredients and five minutes are all it takes sometimes.   

I always keep a pack of corn tortillas in the freezer, and have learned over the years that it pays to take the time to throw a wax paper divider or two between them so you don’t have to defrost the whole pack when you only want a couple.

Reheat the defrosted tortillas in the toaster oven at 300, or in a dry pan over a low flame on the stove.

When they’re soft, warm, and pliable, top them with a fried egg, salt, a pile of kimchi, and a squirt of Sriracha. A few chopped scallions or sliced avocado are nice too if you have them around.

So perfect…any time of day or night!