June 17 2025
This fun spin on a classic taco will have you coming back for seconds, thirds and fourths, they’re that good! Instead of using corn tortillas, we’re making our own version out of beautiful Respectful eggs. We love the flavour and texture of Bold Beans, but you can use any tinned beans you like.
Preparation time
25 minutes
Cook time
40 minutes
Serves
4
Ingredients
- 6 Respectful eggs
- 1 large or 2 medium ripe tomatoes, deseeded and finely chopped
- 2 tbls olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1⁄2 red chilli, deseeded and chopped
- 1 small bunch of coriander, finely chopped
- 700g jar of butter or cannellini beans (we like Bold Beans)
- 1 tsp smoked paprika
- 2 tsp of crushed cumin
- Sea salt and freshly ground black pepper
- Sour cream (to serve)
Optional extras
- Grated cheddar or hard goat’s cheese
- Red onion, finely sliced
- Jalapeno chilli pepper, sliced
- Avocado, slices or diced
Method
- Start by making the beans – set a medium sized pan down over a medium high heat. Add the oil and when’s it’s hot add the onion, garlic, chilli, ½ the crushed cumin and ½ the smoked paprika. Fry for about 10 minutes until soft, but not coloured.
- Now add the beans to the pan and stir well. Cook for 10 – 15 minutes, crushing them down with a fork to make a coarse puree. Stir in half the coriander, taste and adjust the seasoning.
- To make the ‘egg tacos’ crack the eggs into a bowl and whisk well or whizz with a stick blender. Add the chopped tomatoes, remaining chopped coriander, ground cumin and smoked paprika and season with a good pinch of salt. Mix well.
- Place a very small non-stick frying pan over a medium high heat, or use a 10cm ring mould and a larger non-stick frying pan. Oil the pan lightly then ladle in just enough egg mixture to cover the base of the pan or ring mould, evening out the pieces of tomato as you go. When the egg has set on the underside after 30 – 40 seconds, flip it over and cook for 15 – 20 seconds on the second side, or until the egg has set and they have a touch of colour to them. Repeat with the rest of the egg mixture.
- To serve, put a spoonful of the warm bean mixture in the centre of each egg tortilla. Top with a dollop or two of soured cream, then any optional extras that take your fancy, before tucking in.
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