Bacon and egg soft taco
Sriracha is a hot chilli sauce used in Asian cuisine and provides just the right amount of heat to these egg and bacon tacos.
Orange sweet potato (kumara)
240 g, cut into 2cm pieces
100 g, (buy 110g), fat trimmed, chopped
4 regular, warmed
Sauerkraut (no added sugar)
125 g, halved
½ medium, thinly sliced
1 tbs, Sriracha, (optional)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.
TIP: Sriracha is a hot chilli sauce, found in the Asian food aisle of the supermarket.