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Smashed feta eggs breakfast tacos recipe

Smashed feta eggs breakfast tacos recipe

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Created by The Tesco Real Food 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
  • Vegetarian

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1445kj
    347kcal     17%

  • Fat

    23g 32%

  • Saturates

    9g 43%

  • Sugars

    3g 3%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 18.9g Protein 15.4g Fibre 3.1g

Method

  1. Toss the onion in the lime juice and a pinch of sea salt. Set aside to pickle while you make the eggs.
  2. Toast the cumin seeds in a nonstick frying pan over a medium heat for 1-2 mins until fragrant. Set aside.
  3. 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.
  4. 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.

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