Spiced egg and veg tacos

The crunchy tacos contrast well with the soft, lightly spiced scramble with colourful vegetables - a great nutritious and quick family meal. Small tortilla wraps or ‘soft tacos’ are also sold in some supermarkets, you could spoon the egg mixture on top of these if you prefer.

Ingredients

  • 2 tbsp vegetable oil
  • 1 red onion, sliced
  • 1 red pepper, de-seeded and sliced
  • 1 tsp smoked paprika
  • 8 British Lion Quality eggs
  • 1 tsp cumin seeds
  • salt and black pepper
  • small handful of coriander leaves
  • To service
  • 2 tomatoes, chopped
  • 50g canned or frozen sweetcorn
  • a little more coriander
  • 8 taco shells
  • shredded lettuce

Method

  1. Heat half the oil in a medium frying pan, add the sliced onions and pepper and fry over a high heat for 4 mins, until soft and pale golden. 
  2. Stir the paprika into the veg mix and cook for 30 seconds, then tip the mix onto a plate. Remove pan from heat and wipe clean with kitchen paper.
  3. Mix the chopped tomatoes, sweetcorn and coriander together and pop in a bowl ready to serve.
  4. Beat the eggs with salt and pepper. Add remaining oil to the pan, add the cumin seeds, stir round, then add the eggs and cook over a medium low heat, stirring occasionally until the eggs scramble to your liking - do them soft or firm, as you prefer.
  5. Remove the pan from the heat, add the coriander leaves and cooked vegetables and gently stir until just mixed.
  6. Fill each of the taco shells with a little lettuce, top with the egg mixture, then top with the sweetcorn salsa. Serve straight away with hot sauce for those who want to spice it up! Can be served hot, or warm - eat the tacos within 30 mins of filling
     

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