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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