Fried Egg Taco Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
295 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
Australian
Fried Egg Taco Recipe
Description
To prepare, ripe avocado is thinly sliced and drizzled with lime juice and salt, providing a fresh and creamy element. Tomatoes and optionally red chili are finely chopped and mixed with olive oil to create a fresh salsa with a slight kick. Corn tortillas are charred briefly over a direct heat source to warm and add smokiness, then kept covered to stay pliable. Eggs are fried in hot canola or vegetable oil until the edges develop a crispy texture, basting with the oil to cook surface whites and yolks to preference.
The tacos are assembled by layering the fried eggs, avocado slices, fresh salsa, and cilantro in tortillas. This combination offers textured contrast between crispy edges, soft egg centers, creamy avocado, and fresh salsa. The dish suits a brunch or casual meal where bright, fresh flavors complement fried eggs.
Ingredients
- 1 avocado
- 1 lime
- salt
- 2 tomato
- 1 red chili - optional
- 1 teaspoon olive oil
- 3 tablespoon canola oil or vegetable oil
- 4 egg
- 4 tortilla
- cilantro fresh
- black pepper (or taco seasoning)
Instructions
- Cut the avocado in half and remove the skin, then cut it into thin slices and arrange on a place.
- Squeeze the lime juice over the avocado and sprinkle with salt. Set to one side.
- Finely chop the tomato and red chili, then mix together in a bowl with the olive oil. Set to one side.
- Place each tortilla over your gas burner for 15-30 seconds, then use tongs to turn and cook the other side. The tacos should be charred and pliable.
- If you have an electric stovetop, place a frying pan over the heat for 5 minutes then char the tortillas in the pan.
- Cover the tortilla gently to keep them warm.
- Heat the canola oil in a large cast-iron skillet or non-stick frying pan. Once shimmering hot, crack in the eggs and cook for a minute without touching. Once the edges have started to solidify and crisp up. Carefully tip the pan to the side so the oil pools. Use a spoon to baste the oil over the eggs cooking the top of the white and yolk to your liking.
- To serve, arrange the sliced avocado on each tortilla, spoon over some of the tomato and chili mixture, then top with a fried egg, plenty of cilantro and cracked black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 276mg | 12% |
| Potassium | 549mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 34mg | 38% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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