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Mexican styled breakfast tacos


Breakfast taco

Ingredients 21
Servings 8
Time 15 min

Ingredients

  • DUKKAH
  • 60
    ml
    hazelnuts
  • 60
    ml
    raw almonds
  • 60
    ml
    raw pistachios
  • 15
    ml
    coriander seeds
  • 10
    ml
    cumin seeds salt and freshly ground pepper
  • 15
    ml
    sesame seeds
  • SALAD
  • 15
    ml
    tahini
  • 1
    zest of lemon
  • 15
    ml
    lemon juice
  • 30
    ml
    water
  • 15
    ml
    plain double-cream yoghurt
  • 1
    cloves
    garlic. minced
  • salt and pepper
  • 200
    g
    baby spinach leaves
  • TO FINISH
  • butter
  • 8
    large eggs
  • salt and pepper
  • 8
    corn or flour tortillas,heated
 

Method

5-8 min
 

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 non-stick 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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