Name: Mexican-style egg tacos
Total time: 1200 s
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon chipotle chilli paste; 1 tin sweetcorn kernels; 1 handful coriander; 2 lime; 3 vine-ripened tomato; 1 jalapeño; 1/4 red onion; 4 Maran Island brown egg; 8 soft taco wrap; 1 avocado

Step 1

Heat 1 tbsp olive oil (15 mL) in a frying pan over a medium-high heat, add the chipotle paste (15 g) and fry for 1 minute. Add the sweetcorn kernels (1 tin) and let it cook, tossing very occasionally, until the corn starts to pop and goes golden brown. Tip into a bowl and toss with a little chopped coriander (1 handful) , a drizzle of olive oil and a squeeze of the lime juice (2) .

Step 2

Combine the vine tomatoes (3) , jalapeño (1) , red onion (1/4) , juice of 1 lime and the rest of the coriander in a bowl, reserving a little coriander to serve. Set aside.

Step 3

Fry the eggs (4) in a splash of olive oil to your liking.

Step 4

Warm the taco wraps (8) according to the pack instructions.

Step 5

Serve the warmed tacos with the fried eggs, salsa, charred sweetcorn, sliced avocado (1) , more lime wedges and fresh coriander.

Mexican-style egg tacos

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