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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

egg tacos with sriracha

For those of us who aren’t students or teachers, the summertime heralds busier schedules, both professional and personally. There are projects to implement and deadlines racing towards us. There are music festivals to plan for and family barbecues to instigate.

With this busyness, sometimes it can be a struggle to feed ourselves properly. I genuinely enjoy the process of cooking (I’d want to with my job!), but when I’m low on energy or headspace I can struggle to find the impetus to pull together a substantial supper.

It’s during these times of need that I often find myself taking inspiration from the breakfast table, and serving breakfast for dinner. Brinner, if you will. This egg taco is a perfect example of an adaptable all-day breakfast dish that can offer you satisfying sustenance at any time of the day.

I don’t even know if you can officially call this a taco; it’s really just a fried egg on a tortilla wrap, spiced up with a super fast salsa and a drizzle of deliciously spicy Sriracha sauce. The next time you’re facing your fridge with the heavy weight of the day on your shoulders, whip up this tasty treat in twenty minutes, or less. This is easily doubled if you’re cooking for four.

Egg Tacos with Sriracha

Serves 2

Prep Time: 15 minutes

Cooking Time: 5 minutes


For the salsa

2 ripe tomatoes

1 quarter of a red onion

Half a lime



Fresh coriander

For the Egg Tacos

2 free-range or organic eggs

2 small tortilla wraps

2 spring onions

1 red or yellow chilli

Sriracha sauce

1 lime


  1. Make the salsa by finely dicing the tomatoes and putting into a bowl. Peel and finely dice the piece of red onion and add to the tomatoes. Squeeze in the juice of half a lime and add a generous pinch of salt and pepper. Tear up a handful of fresh coriander leaves and add to the salsa. Mix well and set aside.
  1. Add a little sunflower or olive oil to a large frying pan and bring to a medium to high heat. Fry the eggs to your preference. I like mine quite runny.
  1. Toast the tortilla wraps in a hot oven until warmed through, being careful not to burn them or let them go too crispy.
  1. Finely slice the spring onions. Finely slice the chillis, de-seeding if you like a milder spice. Slice the lime into quartered segments.
  1. Put the toasted tortilla wrap on a plate and top with your fried egg. Sprinkle with spring onions and chilli slices. Squeeze a bit of Sriracha sauce on top of the egg, and sprinkle with a pinch of salt and pepper.
  1. Serve with the tomato salsa on the side, and a squeeze of lime juice on top.

Storecupboard Essential: Sriracha Sauce

This hot sauce is made from a paste of chilli peppers, vinegar, garlic, sugar and salt and gets its name from its hometown, Si Racha, which is in Eastern Thailand. You’ll find bottles of this spicy sauce in any good Asian specialist store, or well stocked food market.


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