Dice the white onion.

Peel the head of garlic.

Slice the jalapenos thinly, keeping the seeds.

Heat grapeseed oil in a pan over low heat.

Sweat the diced onion, garlic, and jalapeno in the grapeseed oil until soft but uncolored.

Place the cooked vegetables in a blender or food processor.

Add the tomatoes and lime juice to the blender.

Season with salt and pepper to taste.

Blend until smooth to make the salsa.

Julienne the shallot.

Mince the 4 cloves of garlic.

Dice the potatoes into small pieces.

Heat butter and grapeseed oil in a pan.

Sauté the shallots and garlic until fragrant.

Add the diced potatoes and cook until tender.

Beat the eggs with sea salt.

Pour the beaten eggs into the pan with the potatoes.

Scramble the eggs until cooked but still slightly moist.

Warm the tortillas.

Assemble the tacos by filling each tortilla with scrambled eggs, tomato-lime salsa, a dollop of Greek yogurt, and alfalfa sprouts.

Garnish with fresh basil.