Breakfast Tacos with Radish and Avocado Salsa, Chorizo, Pickled Radishes and Fried Eggs

 

Serves: 4-8 Prep: 15 minutes Cooking: 10 minutes

Ingredients:

For the pickled radishes:

2 tbsp red wine vinegar

2 tbsp sugar

6 radishes, sliced

For the salsa:

7-8 radishes, thinly sliced

1 large avocado, scooped out of skin and diced
½ onion, finely sliced

1 jalapeno, sliced
2 tbsp coriander, chopped
Juice of 1 lime
Salt, to taste

For the tacos:

8 eggs

8 corn tortillas

100g chorizo, chopped
100g feta, crumbled
Oil for cooking
Hot sauce, optional

 What to do:

1.     Start with the pickled radishes. Mix together the vinegar and sugar, pour over the radishes and set to one side.

2.     Prepare the salsa. Slice the radishes with a mandoline, or carefully by hand. Combine the radishes with the avocado, onion, jalapeno, coriander and lime juice. Add a pinch of salt.

3.     Next, heat a large pan over a medium heat. When the pan is hot, add enough oil to cover the bottom. Fry the eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside.

4.     Meanwhile, in a small frying pan fry the chorizo for a few minutes until golden. Set aside.

5.     Brush the tortillas with a little oil and heat in a griddle pan, one at a time.

6.     To serve, place one egg on each tortilla. Top with the salsa, feta cheese, chorizo and pickled radishes. Serve with hot sauce.


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