Mexican styled breakfast tacos

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
Breakfast taco
Breakfast taco

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.

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Already a subscriber? Sign in