Ingredients
1
corn tortilla
1
eggs
1
lime
1
avocado
1 handful
Parmigiano reggiano
1 handful
coriander
1 tbsp
Extra virgin olive oil
1 cup
mixed tomatoes
Directions
- Dice tomatoes into small cubes.
- Slice avocado and dice into small cubes.
- Chop coriander and add to a bowl with the diced tomato and avocado.
- Add some lime zest and a squeeze of lime juice.
- Shave parmigianno reggiano and add to a pan on medium heat. Once it starts to melt, add the tortilla.
- Flip after 1-2 minutes or until brown to cook the tortilla and wrap in a tea towel when finished to retain the heat and prevent hardening.
- Add UmamiPapi Chilli Oil to the pan and crack an egg.
- Once the egg is cooked, assemble the taco by plating the tortilla, adding the egg, adding the diced vegetables and finishing with a squeeze of lime juice and extra UmamiPapi Chilli Oil.
- Enjoy!
