Bacon and egg soft taco
8
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Sriracha is a hot chilli sauce used in Asian cuisine and provides just the right amount of heat to these egg and bacon tacos.
Ingredients
Orange sweet potato (kumara)
240 g, cut into 2cm pieces
Olive oil
1 tbs
Shortcut bacon
100 g, (buy 110g), fat trimmed, chopped
Egg(s)
4 medium
Multigrain tortilla
4 regular, warmed
Sauerkraut (no added sugar)
120 g
Cherry tomatoes
125 g, halved
Red onion
½ medium, thinly sliced
Fresh coriander
⅓ cup(s)
Chilli sauce
1 tbs, Sriracha, (optional)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C and line a baking tray with baking paper. Arrange sweet potato on prepared tray and lightly spray with oil. Bake for 25 minutes or until golden brown and tender.
2
Heat 2 tsp oil in a large non-stick frying pan over medium heat. Cook bacon, stirring often, for 3-4 minutes or until brown and crisp. Transfer to a plate and set aside.
3
Heat remaining oil in pan and fry eggs for 3 minutes or until cooked to your liking. Meanwhile, place tortillas on plates and top with sauerkraut, sweet potato, tomato and onion.
4
Place eggs on tortillas and sprinkle with bacon and coriander. Serve drizzled with a little sriracha sauce, if desired. Roll or fold tortilla to enclose filling.
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