Thursday 27 October 2016

Eggs taco with Sriracha sauce

Aoife McElwain

Published 20/05/2016 | 02:30

Eggs taco with Sriracha sauce. Photo: Mark Duggan
Eggs taco with Sriracha sauce. Photo: Mark Duggan

For many of us, summertime heralds busier schedules both professionally and personally. There are projects to implement and deadlines racing towards us. There are music festivals to plan for and family barbecues to instigate.

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With this busyness, sometimes it can be a struggle to feed ourselves properly. I genuinely enjoy the process of cooking (I'd want to with my job), but when I'm low on energy or headspace I can struggle to find the impetus to pull together a substantial supper.

It's during these times of need that I often find myself taking inspiration from the breakfast table, and serving breakfast for dinner. Brinner, if you will. This egg taco is a perfect example of an adaptable all-day breakfast dish that can offer you satisfying sustenance at any time of the day.

I don't even know if you can officially call this a taco; it's really just a fried egg on a tortilla wrap, spiced up with a super fast salsa and a drizzle of deliciously spicy Sriracha sauce, a Thai hot sauce that adds a measured heat to any dish and is a storecupboard essential.

The next time you're facing your fridge with the heavy weight of the day on your shoulders, whip up this tasty treat in 20 minutes, or less. This is easily doubled if you're cooking for four.

Eggs taco with Sriracha sauce

Serves 2

Prep Time: 15 minutes

Cooking Time: 5 minutes


For the salsa

2 ripe tomatoes

1 quarter of a red onion

Half a lime



Fresh coriander

For the egg tacos

2 free-range or organic eggs

2 small tortilla wraps

2 spring onions

1 red or yellow chilli

Sriracha sauce

1 lime


1. Make the salsa by finely dicing the tomatoes and putting into a bowl. Peel and finely dice the piece of red onion and add to the tomatoes. Squeeze in the juice of half a lime and add a generous pinch of salt and pepper. Tear up a handful of fresh coriander leaves and add to the salsa. Mix well and set aside.

2. Add a little sunflower or olive oil to a large frying pan and bring to a medium to high heat. Fry the eggs to your preference. I like mine quite runny.

3. Toast the tortilla wraps in a hot oven until warmed through, being careful not to burn them or let them go too crispy.

4. Finely slice the spring onions. Finely slice the chillis, de-seeding if you like a milder spice. Slice the lime into quartered segments.

5. Put the toasted tortilla wrap on a plate and top with your fried egg. Sprinkle with spring onions and chilli slices. Squeeze a bit of Sriracha sauce on top of the egg, and sprinkle with a pinch of salt and pepper.

6. Serve with the tomato salsa on the side, and a squeeze of lime juice on top.

This week's storecupboard essential:

Sriracha Sauce: This hot sauce is made from a paste of chilli peppers, vinegar, garlic, sugar and salt and gets its name from its hometown, Si Racha, which is in Eastern Thailand. You'll find bottles of this spicy sauce in any good Asian specialist store, or well stocked food market.

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