Breakfast tacos

Drum
8 servings Prep: 15 mins
Rate this recipe
They’re a great way to start the day. Add cooked sausages for a meaty version.

By DRUM July 19 2019
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Ingredients (18)

60 ml hazelnuts
60 ml almonds — raw
60 ml raw pistachios
15 ml coriander — seeds
10 ml cumin — seeds
salt and freshly ground black pepper
15 ml sesame seeds
15 ml tahini
lemon zest
15 ml lemon juice
30 ml water
15 ml plain yoghurt — double cream
garlic — cloves, minced
salt and freshly ground black pepper
200 g baby spinach
butter
8 eggs — large
tortillas — heated
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Method:

1 DUKKAH

Roast all the ingredients except the salt and pepper and sesame seeds in a hot dry pan for about 2 minutes.

Set aside to cool then blitz in a food processor until smooth.

Season with salt and pepper.

Toast the sesame seeds in a dry pan and sprinkle over the mixture.

Set aside.

2 SALAD

In a small bowl,whisk together the tahini,lemon zest, juice, water,yoghurt and garlic.

Season with salt and pepper. Add the spinach and toss to coat, then set aside until needed.

3 TO FINISH

Heat a nonstick pan, add a little butter and fry the eggs.

Season with salt and pepper.

4 Divide the salad among the tortillas.

Top each with an egg and dukkah,roll up then serve.



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