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Crispy Egg Tacos with Nutty Crunch

Name: Crispy Egg Tacos with Nutty Crunch
Prep time: 300 s
Cook time: 600 s
Total time: 1200 s
Yield: 8
Ingredients: 1/4 cup Nuts hazelnuts or filberts; 1/4 cup Nuts almonds dry roasted without salt added; 1/4 cup Nuts pistachio nuts raw; 5 grams Seeds sesame seeds whole roasted and toasted; 1 tablespoon Spices coriander seed; 2 teaspoons Spices cumin seed; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 1 tablespoon Seeds sesame butter tahini from raw and stone ground kernels; 1 tablespoon Lemon juice raw; 30 grams Beverages water tap well; 30 grams Nestle sweet and tasty yogurt; 1 Unit Garlic raw; 1 teaspoon Lemon peel raw; 4 cups Arugula raw; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 3 tablespoons Oil olive salad or cooking; 8 Units Egg whole raw fresh; 8 Units Tortillas ready-to-bake or -fry corn

20'

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This dish combines the richness of fried eggs with a crunchy nut mixture, served on warm corn tortillas and complemented by a fresh arugula salad.

Not included in this recipe

Peanuts

Fish

Crustaceans

Breakfast

Peanuts-Free

Fish-free

Ingredients

Servings

- 8 Portions +

Nuts, hazelnuts or filberts

1/4 cup Nuts, hazelnuts or filberts

Nuts, almonds, dry roasted, without salt added

1/4 cup Nuts, almonds, dry roasted, without salt added

Nuts, pistachio nuts, raw

1/4 cup Nuts, pistachio nuts, raw

Seeds, sesame seeds, whole, roasted and toasted

5 grams Seeds, sesame seeds, whole, roasted and toasted

Spices, coriander seed

1 tablespoon Spices, coriander seed

Spices, cumin seed

2 teaspoons Spices, cumin seed

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Seeds, sesame butter, tahini, from raw and stone ground kernels

1 tablespoon Seeds, sesame butter, tahini, from raw and stone ground kernels

Lemon juice, raw

1 tablespoon Lemon juice, raw

Beverages, water, tap, well

30 grams Beverages, water, tap, well

Nestle sweet and tasty yogurt

30 grams Nestle sweet and tasty yogurt

Garlic, raw

1 Unit Garlic, raw

Lemon peel, raw

1 teaspoon Lemon peel, raw

Arugula, raw

4 cups Arugula, raw

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Oil, olive, salad or cooking

3 tablespoons Oil, olive, salad or cooking

Egg, whole, raw, fresh

8 Units Egg, whole, raw, fresh

Tortillas, ready-to-bake or -fry, corn

8 Units Tortillas, ready-to-bake or -fry, corn

Crispy Egg Tacos with Nutty Crunch

Nutri value

Go to instructions

Instructions

6 Steps

20'

Total

Preparation

10'

Cooking

Waiting

Step by step

1 of 6

Toast and Chop Nuts

Place a medium non-stick skillet over medium heat. Add hazelnuts, almonds, and pistachios. Cook, shaking the pan occasionally, until the nuts are toasted and aromatic, about 2 to 3 minutes. Once cooled, chop coarsely and transfer to a medium bowl.

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2 of 6

Toast Sesame Seeds

In the same skillet, toast the sesame seeds similarly, cooking for about 1 minute. Transfer to the bowl with the nuts.

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3 of 6

Toast and Grind Spices

Add coriander and cumin seeds to the same skillet and cook, shaking the pan frequently, until they are fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder. Once cooled, crush or process them. Add to the bowl and toss everything together.

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4 of 6

Prepare Tahini Dressing

In a small bowl, whisk together tahini, lemon juice, water, yogurt, garlic, and lemon zest. Season with salt and black pepper to taste. Add arugula and toss to combine just before serving.

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5 of 6

Cook the Eggs

Place the non-stick skillet back over medium heat, add 1 to 2 teaspoons of oil, and once hot, add 1 or 2 cracked eggs. Season with salt to taste. Cook for 2 minutes, cover with foil, and cook for an additional 2 to 3 minutes, or until the desired doneness is reached. Repeat with the remaining eggs.

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6 of 6

Serve the Salad

Serve the dressed salad in warmed tortillas topped with fried eggs and the nut mixture.

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