Fried egg tacos with chile jam for a tasty breakfast twist

Ingredients for Fried egg tacos with chile jam

• 30 ml hot chili paste (sambal oelek)

• 15 ml unseasoned rice vinegar

• 5 ml honey

• 60 g labneh (Lebanese strained yogurt) or plain Greek yogurt

• kosher salt, to taste

• 45 ml extra-virgin olive oil

• 2 large eggs

• 2 warm tortillas

• thinly sliced spring onions (for serving)

How to make Fried egg tacos with chile jam

1. Mix the hot chilli paste, vinegar, and honey together in a small bowl. \

2. Place the labneh in another small bowl and season with salt. \

3. Heat oil in a medium non-stick frying pan over a medium-high heat. \

4. Crack the eggs into the pan and cook, shaking the pan occasionally to prevent the eggs from sticking together, until the edges are golden brown, about 2 minutes; season with salt. \

5. Carefully tilt the frying pan towards you so that the oil pools at the front edge. \

6. Spoon the hot oil over the egg whites, particularly where they remain translucent, avoiding the yolks, until set, about 1 minute. \

7. Divide the labneh between the tortillas and top with the eggs, chilli mixture, and scallions.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.