Egg Tortilla with Smoked Paprika

A simple and fun way to switch up your egg routine. The smoked paprika dressing adds a rich and creamy flavor that pairs well with the sugarplum tomatoes. For those of you that are dairy-free just omit the cheese or use pine nuts as a yummy substitute.

4 corn tortillas
4 organic, free-range eggs
Raw butter or coconut oil for frying
¼ cup raw cheddar cheese (or pine nuts)
½ cup sugarplum tomatoes, halved
Sea salt

2 TBSP olive oil based mayonnaise
1 TSP apple cider vinegar
½ TSP smoked paprika


1. Fry eggs over medium heat to your liking. After you pull eggs from heat, add the raw cheese.
2. Heat tortillas in oiled pan on medium, about 30 seconds on each side.
3. Prepare dressing while tortillas are being heated.
4. Layer tortillas with dressing, egg and top with halved tomatoes and dill.



2 thoughts on “Egg Tortilla with Smoked Paprika

  1. I am going to try that on Mother’s Day for sure. I was recently given a lovely jar of smoked paprika that will be ideal with this. Thanks for a wonderful idea and post! And keep an eye out for my blog on Sunday, too!

    Liked by 1 person

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