20 May 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
Prep Time: 15 minutes
Cooking Time: 5 minutes
For the salsa
2 ripe tomatoes
1 quarter of a red onion
Half a lime
For the Egg Tacos
2 free-range or organic eggs
2 small tortilla wraps
2 spring onions
1 red or yellow chilli
- 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.
- 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.
- Toast the tortilla wraps in a hot oven until warmed through, being careful not to burn them or let them go too crispy.
- Finely slice the spring onions. Finely slice the chillis, de-seeding if you like a milder spice. Slice the lime into quartered segments.
- 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.
- 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.