Brunch tacos
Soft-shell tacos make the perfect vessel for lacy fried eggs, spiced black beans and sriracha-spiked crème fraîche
Build your own brunch tacos with this super simple recipe from Cornwall’s St Ewe Free Range Eggs
steweeggs.com
Serves 2
- Vegetable oil 1 tsp
- Black beans 1 tin, drained
- Chipotle seasoning 5g
- Smoked paprika a pinch
- Fresh coriander 50g, finely chopped
- Sriracha chilli sauce 50 ml
- Crème fraîche 50 ml
- Red onion ½, finely sliced
- Red wine vinegar 75 ml
- St. Ewe Super Eggs 4
- Soft-shell tacos 4
- Radishes 2, finely sliced
- Spring onions 2, finely sliced
- Red chilli 1, finely sliced
- Lime 1, cut into wedges
- Heat the oil in a frying pan over a medium heat. Add the beans, season with the chipotle seasoning and smoked paprika, and cook until piping hot. Stir through a handful of the chopped coriander and take the pan off the heat. Put to one side.
- In a bowl combine the sriracha and crème fraîche. Put to one side.
- Place the sliced red onion in a bowl with the red wine vinegar and allow to pickle for 10 minutes.
- Fry the eggs on a high heat to get a crispy base and a medium/soft yolk.
- Flash fry the taco shells in a hot, dry pan for around 10 seconds on each side.
- Assemble the brunch tacos with the beans on the bottom, followed by the eggs, then the radishes, chilli, spring onions and pickled red onion. Drizzle with the chilli crème fraîche and serve with wedges of fresh lime and a generous sprinkle of chopped coriander.
Celebratory brunch? Pair these brunch tacos with our Breakfast Martini recipe.
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You will need
- Vegetable oil 1 tsp
- Black beans 1 tin, drained
- Chipotle seasoning 5g
- Smoked paprika a pinch
- Fresh coriander 50g, finely chopped
- Sriracha chilli sauce 50 ml
- Crème fraîche 50 ml
- Red onion ½, finely sliced
- Red wine vinegar 75 ml
- St. Ewe Super Eggs 4
- Soft-shell tacos 4
- Radishes 2, finely sliced
- Spring onions 2, finely sliced
- Red chilli 1, finely sliced
- Lime 1, cut into wedges
Method
- Heat the oil in a frying pan over a medium heat. Add the beans, season with the chipotle seasoning and smoked paprika, and cook until piping hot. Stir through a handful of the chopped coriander and take the pan off the heat. Put to one side.
- In a bowl combine the sriracha and crème fraîche. Put to one side.
- Place the sliced red onion in a bowl with the red wine vinegar and allow to pickle for 10 minutes.
- Fry the eggs on a high heat to get a crispy base and a medium/soft yolk.
- Flash fry the taco shells in a hot, dry pan for around 10 seconds on each side.
- Assemble the brunch tacos with the beans on the bottom, followed by the eggs, then the radishes, chilli, spring onions and pickled red onion. Drizzle with the chilli crème fraîche and serve with wedges of fresh lime and a generous sprinkle of chopped coriander.
Celebratory brunch? Pair these brunch tacos with our Breakfast Martini recipe.
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