Fried eggs, avocado & smoky bean tacos
Fried eggs go perfectly here, but if you’re making this for more than two people, scrambled eggs are best as they are much quicker and easier to do for a group. The Chickpea Wraps are super fast to make so start with these and enjoy the leftover wraps for packed lunches during the week.
Photo: Issy Croker
Ingredients (Chickpea wraps- makes 8)
- 250 g chickpea flour
- 350 ml warm water
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons coconut oil or ghee
- 2 tablespoons za'atar
Method
1. Whisk together the chickpea flour, water and salt and pepper and leave to sit for 10 mins
- 2. Melt 1 teaspoon of the oil in a medium-sized frying pan over a high heat. Add 3 tablespoons of the batter to the frying pan, swirling it around to cover the base, and cook for 1 1/2 minutes, sprinkling over the za'atar, then flip over and cook on the other side for another 30 seconds.
Ingredients (Fried eggs, avocado & smoky bean tacos- serves 2)
- 4 Chickpea Wraps (see above )
- 1 tablespoon butter or ghee
- 1 teaspoon smoked paprika
- 1 tablespoon tomato purée
- 1 x 400g tin of beans, drained and rinsed
- Flesh of 1 avocado, thinly sliced
- 4 eggs
- Jalapeño Salsa
- Sea salt and black pepper
To serve: 1 small handful of fresh coriander leaves, roughly torn & 1 fresh red chilli
Method
1. Lay two chickpea wraps on each plate so they are overlapping slightly.
2. Heat a wide frying pan to high, add half the butter, the smoked paprika and tomato purée and fry over medium heat for 1 minute before stirring in the beans. Heat through for 2–3 minutes, then season with salt and pepper to taste and divide among the chickpea wraps. Lay the sliced avocado on top.
3. Wipe the pan clean with kitchen paper and melt the remaining butter. When the butter has melted, crack in the eggs and cook over medium-high heat for 3–4 minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps and drizzle over the salsa. Serve sprinkled with the fresh coriander and chilli.
✱ Use It Up
You can use any type of beans, tinned or cooked, or swap the smoky beans for leftover Spiced Beans.