Fried Egg Tacos with Chilli Jam

Ingredients for Fried Egg Tacos with Chilli Jam

• 2 tablespoons hot chilli paste (sambal oelek)

• 1 tablespoon unseasoned rice vinegar

• 1 teaspoon honey

• 60ml labneh (Lebanese strained yoghurt) or plain Greek yoghurt

• Kosher salt

• 45ml extra-virgin olive oil

• 2 large eggs

• 2 warm tortillas

• Thinly sliced spring onions (for serving)

How to make Fried Egg Tacos with Chilli Jam

Mix hot chilli paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.

Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.

Divide labneh between tortillas and top with eggs, chilli jam, and spring onions.

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.