This is one weird combination I stumbled upon.  I just looked through my fridge for anything to eat for breakfast.  I had been pondering how pan-fried salami would be, but never pondered salami in a corn tortilla.  This is a completely nontraditional blend of a variety of foods and a less common egg cooking method that produced an amazing taco.  The rest of my day was actually made better by this meal.

Ingredients:

• 2 Large Eggs
• 2 Tsp Apple Cider Vinegar
• 2 Small Corn Tortillas
• 2 Large Slices of Salami
• 2 Large Slices of Provolone
• 2 Tsp Black Pepper (1Tsp Per Taco)
• 1 Tsp Sea Salt (Just a Pinch Per Taco)
• 1 Tsp Paprika per Taco
• 1 Tsp California Chili Pepper per Taco
• Several Dashes Tapitio or Cholula Hot Sauce
• Some Olive Oil

Recipe:

• Fill a wide pot with about 3 inches of water, add a good bit of salt and bring it to a boil
• Add vinegar to the water
• While the water is coming to a boil, bring a pan to medium-high heat and add a little olive oil, then a tortilla
• Cook the Tortillas about 3 minutes per side until they’re starting to get browned and crunchy
• Lower the boiling water to a simmer, around medium-low heat
• Crack one egg into a bowl then slide the bowl in the water and slowly incorporate the egg into the water (this, the salt, and the vinegar help keep the egg white and yolk connected)
• Cook that for about 2-3 minutes per side, when you pull it out the white should be mostly solid and the yolk still juicy
• While the eggs are poaching, heat the 2 slices of salami in the pan for a minute or so, then put that on the tortilla
• Put the tortilla back on the heat and add the provolone on top of the meat
• Once the cheese has melted, put the tortilla on a plate
• Put the egg on top of the melted cheese and sprinkle with the salt, pepper, paprika, and chili powder.

At this point you CAN serve it, BUT I did this:

• chop up the egg so the yolk gets all over
• Then splash on the southwestern hot sauce of your choice and love your life!