Breakfast Tacos with Radish and Avocado Salsa, Chorizo, Pickled Radishes and Fried Eggs

Serves: 4-8
PREP: 15 minutes
COOK: 10 minutes

Whether you’re brunching with friends or switching up meal times with breakfast for dinner. These tacos are bound to be a firm favourite.

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INGREDIENTS:

For the pickled radishes:

 

  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • 6 radishes, sliced

 

For the salsa:

 

  • 7-8 radishes, thinly sliced
  • 1 large avocado, scooped out of skin and diced
  • ½ onion, finely sliced
  • 1 jalapeno, sliced
  • 2 tbsp coriander, chopped
  • Juice of 1 lime
  • Salt, to taste

 

For the tacos:

 

  • 8 eggs
  • 8 corn tortillas
  • 100g chorizo, chopped
  • 100g feta, crumbled
  • Oil for cooking
  • Hot sauce, optional

Method:

  1. Start with the pickled radishes. Mix together the vinegar and sugar, pour over the radishes and set to one side.
  2. Prepare the salsa. Slice the radishes with a mandoline, or carefully by hand. Combine the radishes with the avocado, onion, jalapeno, coriander and lime juice. Add a pinch of salt.
  3. Next, heat a large pan over a medium heat. When the pan is hot, add enough oil to cover the bottom. Fry the eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside.
  4. Meanwhile, in a small frying pan fry the chorizo for a few minutes until golden. Set aside.
  5. Brush the tortillas with a little oil and heat in a griddle pan, one at a time.
  6. To serve, place one egg on each tortilla. Top with the salsa, feta cheese, chorizo and pickled radishes. Serve with hot sauce.