Menemen Breakfast Tacos

Method

1. Cut the tomatoes into 1 cm pieces, seed and finely chop the jalapeño and finely chop the red onion. Slice the avocado thinly and sprinkle with a little lime juice and salt so it stays green; cut the rest of the lime into wedges.

   Add in this stepRipe avocado 1Lime ½Salt to taste

2. Heat a dry pan over medium-high heat and warm the tortillas two at a time, 30 to 45 seconds per side, until they have a few brown spots. This amount takes 2 round(s), 3 min in total. Wrap the warm tortillas in a dry tea towel.

   Add in this stepCorn tortillas (15 cm) 4

   medium-high heat

3. Heat the olive oil in a 24 cm pan and cook the red onion and jalapeño over medium heat for 3 min. Add the tomatoes, smoked paprika, cumin and salt and cook over medium heat for 5 min until almost no liquid is left, so the filling will not run out of the taco.

   Add in this stepOlive oil 1½ tbspRed onion 50 gJalapeño 1Ripe tomatoes 300 gSmoked paprika ½ tspGround cumin 1 pinchSalt to taste

   medium heat

4. Lightly beat the eggs, pour them in and turn the heat down to low heat. Fold a few times in big strokes for about 2 min, and turn off the heat when you have soft, moist curds.

   Add in this stepEggs 4

   low heat

5. Divide the menemen between the tortillas (two per person) and top with avocado, crumbled feta and coriander. Squeeze over the lime wedges just before eating.

   Add in this stepFeta (or queso fresco) 40 gFresh coriander (cilantro) 5 g