Ingredients
- Serves 2
- 1-2 tbsp rapeseed oil
- 2 large free-range eggs
- 2-4 small corn tortillas
- 1 large ripe avocado, roughly diced
- 4 spring onions, finely sliced
- 150g cherry tomatoes, sliced in half
- Coriander leaves, to serve
- Lime wedges, to serve
- Hot sauce, to serve
- For the salsa:
- 1 x 400g tin of whole peeled cherry tomatoes (regular tinned tomatoes will work too)
- 1 small onion, roughly chopped
- 1 green chilli, roughly chopped
- 2 cloves garlic, roughly chopped
- A good handful of coriander
- Juice of ½ lime
Instant taco pleasure in a matter of minutes! Corn tortillas are a must here and I would recommend you visit Picado in Dublin where they stock them or order online at mymexicanshop.ie. Any excess salsa will keep well stored in a jar in the fridge for at least 5 days.
Whizz all the ingredients for the salsa in a small food processor until smooth and season with salt and pepper.
Toast the corn tortillas in a hot dry frying pan with a drop of oil until slightly golden and then keep warm.
Add another tablespoon of oil to the pan and fry the egg until the white is no longer translucent.
Spread a little salsa across the base of the tortilla, top with a fried egg, avocado chunks, cherry tomatoes, spring onions and coriander leaves. Repeat with the remaining ingredients and serve with a lime wedge on the side and dig in.
