Harissa breakfast tacos
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1–2
I can confirm that one of the best ways to start your day is with a crispy fried egg taco. This serves either 1 or 2 people depending on how hungry you are for breakfast!
Ingredients
For the mashed avocado
- 1 avocado, peeled, stone removed and flesh roughly chopped
- ½–1 lime, juice only, to taste
- 1 tsp olive oil
- salt and freshly ground black pepper
For the taco
- 2 small tortilla wraps
- 1 tbsp olive oil
- ½–1 tbsp harissa paste
- 2 free-range eggs
- salt and freshly ground black pepper
- small handful fresh coriander, chopped, to garnish
- grated cheese, to serve (optional)
Method
Mash the avocado in a bowl with the lime juice, oil, a pinch of salt and some black pepper. Taste and adjust the salt, pepper and lime juice if needed. Set aside.
To make the tacos, toast the tortillas in a dry frying pan for 30–45 seconds on each side, or until slightly toasted but still flexible. Set aside.
Mix the oil and harissa paste in a small bowl to make a harissa oil. Set aside.
Return the frying pan to the heat and add a good drizzle of the harissa oil. Crack in the eggs and fry for 3–4 minutes, or until cooked and a little crisp. Cook for longer if preferred. Season each egg with a little salt and pepper.
Spread the mashed avocado over the tortillas and top with the fried eggs. Garnish with the coriander and an extra drizzle of harissa oil. Season with salt and pepper if needed. Sprinkle over the cheese, if using. Serve immediately.
Recipe tips
Swap the harissa paste for chilli oil if preferred. If you are not a fan of spice, swap to red pesto.
If you have some in the fridge, a sprinkle of cheese makes these tacos pop even further.
