Recipes

Donal Skehan: Mexican breakfast egg taco

Donal Skehan
Sat Mar 12 2016 - 06:00
Serves: 2
Course: Main Course
Cooking Time: 0 hr 20 mins
Ingredients
  • Serves 2
  • 1-2 tbsp rapeseed oil
  • 2 large free-range eggs
  • 2-4 small corn tortillas
  • 1 large ripe avocado, roughly diced
  • 4 spring onions, finely sliced
  • 150g cherry tomatoes, sliced in half
  • Coriander leaves, to serve
  • Lime wedges, to serve
  • Hot sauce, to serve
  • For the salsa:
  • 1 x 400g tin of whole peeled cherry tomatoes (regular tinned tomatoes will work too)
  • 1 small onion, roughly chopped
  • 1 green chilli, roughly chopped
  • 2 cloves garlic, roughly chopped
  • A good handful of coriander
  • Juice of ½ lime

Instant taco pleasure in a matter of minutes! Corn tortillas are a must here and I would recommend you visit Picado in Dublin where they stock them or order online at mymexicanshop.ie. Any excess salsa will keep well stored in a jar in the fridge for at least 5 days.

Whizz all the ingredients for the salsa in a small food processor until smooth and season with salt and pepper.

Toast the corn tortillas in a hot dry frying pan with a drop of oil until slightly golden and then keep warm.

Add another tablespoon of oil to the pan and fry the egg until the white is no longer translucent.

Spread a little salsa across the base of the tortilla, top with a fried egg, avocado chunks, cherry tomatoes, spring onions and coriander leaves. Repeat with the remaining ingredients and serve with a lime wedge on the side and dig in.

LATEST STORIES