Paul Quis Breakfast Taco

• 1 medium white onion, diced
• 1 head garlic, peeled
• 2 jalapenos with seeds, sliced thin
• Grapeseed oil
• 4 medium tomatoes
• juice of 8 limes
• salt and black pepper to taste
• 1 shallot julienned
• 4 cloves garlic
• 1 tablespoon butter
• 1 teaspoon Grapeseed oil
• 2 small potatoes, diced small
• 4 large farm eggs, beaten
• sea salt, to taste
• tortillas
• 2 ounces Greek yogurt
• 1 container alfalfa sprouts
• 1 bunch basil

1. Sweat onions, garlic and jalapeno in enough grapeseed oil to coat the vegetables on low heat.
2. Cook until the vegetables are soft but uncolored.
3. Once cooked, place in a blender or food processor with tomatoes and lime juice, and season with salt and pepper to taste.

white onion, garlic, thin, oil, tomatoes, salt, shallot, garlic, butter, grapeseed oil, potatoes, eggs, salt, tortillas, yogurt, alfalfa sprouts, basil

Taken from www.foodrepublic.com/recipes/paul-quis-breakfast-taco-recipe/ (may not work)