Smashed feta eggs breakfast tacos recipe
Created by The Tesco Recipes team
If you're looking for new breakfast ideas with eggs, our brilliant veggie breakfast tacos fit the bill. Crispy, tangy and delicious, they're easy to make and full of flavour. Simply fry your feta and egg until crisp and use to fill a soft flour taco packed with smashed avocado and tangy pink pickled onions – yum!
See method- Serves 4
- Takes 20 mins
- 347 calories / serving
Ingredients
- 1 small red onion, thinly sliced
- 2 limes, 1 juiced, 1 cut into wedges
- pinch sea salt
- 1 tsp cumin seeds
- 1 tbsp olive oil
- 100g feta, finely crumbled
- 4 eggs
- 1 tsp crushed chillies
- 4 mini plain tortilla wraps
- 1 ripe avocado
- 10g fresh coriander, chopped
- 8 cherry tomatoes, chopped
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Shop ingredientsEach serving contains
- Energy
- 1445kJ 347.0kcal
- Fat
- 23g
- Saturates
- 9g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 18.9gProtein 15.4gFibre 3.1g
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Method
- Toss the onion in the lime juice and a pinch of sea salt. Set aside to pickle while you make the eggs.
- Toast the cumin seeds in a nonstick frying pan over a medium heat for 1-2 mins until fragrant. Set aside.
- Working in batches, if needed, drizzle a little oil onto the base of the frying pan set over a medium heat. Crumble in a quarter of the feta in a single layer and cook for 1-2 mins until evenly melted and sizzling. Crack an egg directly onto the feta and sprinkle with the chillies and cumin. Cook for 3-4 mins until the white is set, the yolk is runny and the feta is crisp and golden. Cover the pan with a lid if you prefer a more set yolk. Repeat to cook all 4 eggs, if working in batches.
- Warm the tortillas to pack instructions, then smash the avocado onto each one in an even layer using a fork. Top each with a crispy feta egg, the drained pickled onion, coriander and tomatoes and serve with lime wedges for squeezing over.
- See more Breakfast recipes
