The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fried egg, avocado and chilli tacos


You can add as many extra accompaniments here as you like.

You'll need

80 ml (1/3 cup) canola oil 16 eggs 1 quantity tortillas 4 ripe avocados, sliced 1 cup (firmly packed) coriander, coarsely torn 6 spring onions (green part only), finely chopped 8 small red chillies, finely chopped To serve: hot sauce and quartered limes Optional: crumbled feta, crushed fried pork rind (chicharrón), crushed peanuts, chopped kimchi, slivers of fried chorizo, sautéed prawns, sliced pickled shallot, oyster sauce and sriracha mayonnaise, to serve

Method

  • 01
  • Heat 20ml oil in a large non-stick frying pan over medium-high heat. Add 4 eggs, fry until cooked to your liking (2-2½ minutes for soft yolk), season to taste, set aside and keep warm. Repeat with remaining oil and eggs.
  • 02
  • Place eggs on tortillas, top with avocado, coriander, spring onion and chilli (and any optional extras) and serve warm, with hot sauce and lime quarters.

At A Glance

  • Serves 16 people

At A Glance

  • Serves 16 people

Featured in

Mar 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×