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Egg & Bacon Tacos
We’ve been having taco Tuesday for a few months now and the boys are really loving it. Actually, who am I kidding? I love it too.
Especially since I started making my own low carb Zucchini Tortillas.
This egg & bacon version was inspired by Sarah Wilson’s latest book Simplicious Flow. And I love it because it helps me use more eggs that my chooks are producing in joyous abundance at the moment.
Plus by baking everything (apart from the bacon) in the oven, it’s much quicker and easier than warming tortillas in a pan. Plus it’s delicious, delicious, delicious!
This makes a light meal for 2. Hungry people might like to double it.
Total Time 15 minutes
Servings 2 people
Ingredients
- 4 tortillas / zucchini tortillas
- 100 g (3.5oz) grated cheese
- 4 eggs
- 4-8 slices bacon
- small bunch coriander to serve
- hot sauce or chilli oil to serve
Instructions
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Turn oven on to 200C / 400F. Place tortillas on a large baking tray. Spread cheese in circles around the outer rim of each tortilla to make a nest for the egg to sit in. Crack and egg into each ‘nest’.
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Bake for 10 minutes or until the eggs are cooked to your liking and the cheese is lovely and melted. While the tortillas are cooking, fry the bacon in a small frying pan until browned and starting to crisp.
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When the tortillas are cooked, divide between two plates. Top with cooked bacon and coriander leaves and serve hot sauce / chilli oil on the table for everyone to add their own.