Mexican styled breakfast tacos

Breakfast taco
Breakfast taco
Prep Time: 15 min
Servings: 8
Cooking Time: 5-8 min
Ingredients
  • - DUKKAH
  • 8 - corn or flour tortillas,heated
  • 15ml - lemon juice
  • - salt and pepper
  • 15ml - tahini
  • 60ml - raw almonds
  • 60ml - raw pistachios
  • - SALAD
  • 15ml - sesame seeds
  • - butter
  • 10ml - cumin seeds salt and freshly ground pepper
  • 60ml - hazelnuts
  • 200g - baby spinach leaves
  • 8 - large eggs
  • 1cloves - garlic. minced
  • - salt and pepper
  • 15ml - coriander seeds
  • 1 - zest of lemon
  • - TO FINISH
  • 15ml - plain double-cream yoghurt
  • 30ml - water
Method

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.

4 Divide the salad among the tortillas. Top each with an egg and dukkah, roll up then serve.