Egg Tacos

 
 

These delicious tacos contain a complete source of protein, powerful antioxidants and fibre. Perfect for lunch or dinner.


SERVES 2
PREP TIME 10 MINUTES COOKING TIME 15 MINUTES
DIFFICULTY EASY


Ingredients


4 Eggs

2 teaspoon olive oil

¼ teaspoon black pepper

4 small corn tortillas

4 tablespoons canned black beans, drained and rinsed

4 tablespoons pico de gallo (see ingredients below)

2 tablespoons fresh coriander, chopped

Pico De Gallo ingredients:

4 tomatoes, chopped

1 red onion, finely chopped

2 garlic cloves, crushed

Small bunch of coriander, roughly chopped

Juice of 1 lime

Optional:

1 tbsp jalapeño pepper from a jar, drained and finely chopped


Method


1.

To make the Pico De Gallo: Mix all the ingredients together in a bowl with some salt and pepper then put it into the fridge to chill. 

2.

Crack the eggs into a bowl and whisk to combine.

3.

Heat the olive oil in a nonstick pan over a medium heat and add the beaten eggs, salt, and pepper. Stir the eggs until scrambled to your liking.

4.

Warm the tortilla wraps slightly using a microwave or in a pan. 

5.

Divide the eggs between the tortillas and top each taco with pico de gallo, black beans, and cilantro.


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