Fried egg, avocado and chilli tacos

AT A GLANCE

  • Serves 16 people

You can add as many extra accompaniments here as you like.

  • 80 ml (1/3 cup) canola oil
  • 16 eggs
  • 1 quantity tortillas
  • 4 ripe avocados, sliced
  • 1 cup (firmly packed) coriander, coarsely torn
  • 6 spring onions (green part only), finely chopped
  • 8 small red chillies, finely chopped
  • To serve: hot sauce and quartered limes
  • Optional: crumbled feta, crushed fried pork rind (chicharrón), crushed peanuts, chopped kimchi, slivers of fried chorizo, sautéed prawns, sliced pickled shallot, oyster sauce and sriracha mayonnaise, to serve
01   Heat 20ml oil in a large non-stick frying pan over medium-high heat. Add 4 eggs, fry until cooked to your liking (2-2½ minutes for soft yolk), season to taste, set aside and keep warm. Repeat with remaining oil and eggs.
02   Place eggs on tortillas, top with avocado, coriander, spring onion and chilli (and any optional extras) and serve warm, with hot sauce and lime quarters.

Topics:

CORIANDER, MASTERCLASS, MAIN, MEXICAN, HOW-TO, SUMMER, VEGETARIAN, CHILLIES, ONIONS, EGGS

Recipe:

PAT NOURSE

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2011

Mar 2011

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