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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


  • 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
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At A Glance

  • Serves 16 people

Featured in

Mar 2011

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