Spice up your breakfast game with these Meditteranean-inspired egg tacos. Serve with fresh coriander, pickled jalapeño, and yoghurt.
Preparation Time: min
Cook time: 1 min
8 small soft-shell tacos or flour wraps 8 free-range eggs 10g za’atar spice Olive oil 200g cherry tomatoes Fresh coriander, pickled jalapenos and labneh or yoghurt to serve
Place the Le Creuset 26cm Signature Round Skillet on to the stovetop and preheat. Heat the tortilla wraps, flipping them on to each side one at a time, and keep warm. Add a drizzle of olive oil to a Le Creuset 26cm Signature Round Skillet and preheat. Once the pan is hot enough, crack the eggs in and allow the whites to bubble and crisp up. Season with salt and a sprinkle of za’atar. Cook according to your liking. Serve hot with warmed tacos, garnished with coriander and pickled jalapenos, cherry tomatoes and labneh or yoghurt.