Fried Egg Tacos with Chilli Jam

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These vibrant fried egg tacos offer a sophisticated twist on a vegetarian brunch classic, balancing heat, acidity and cool creaminess. The star of the dish is the crispy-edged fried egg, which provides a wonderful textural contrast to the soft, warm tortillas. By basting the whites in hot olive oil, you achieve a perfect set while keeping the yolks delightfully runny, creating a natural sauce that mingles beautifully with the zesty homemade chilli jam.

A generous base of seasoned labneh or thick Greek yoghurt adds a refreshing element and a boost of protein, making this a satisfying choice for a quick midweek supper or a lazy weekend breakfast. Served with a scatter of fresh spring onions, these tacos are as visually appealing as they are flavourful. For the best results, ensure your frying pan is properly heated before adding the eggs to guarantee those signature lacy edges.

Ingredients for Fried Egg Tacos with Chilli Jam

2 tablespoons hot chilli paste (sambal oelek)
1 tablespoon unseasoned rice vinegar
1 tesked honung
60ml labneh (Lebanese strained yoghurt) or plain Greek yoghurt
Koshersalt
45ml extra jungfruolja
2 stora ägg
2 warm tortillas
Thinly sliced spring onions (for serving)

How to make Fried Egg Tacos with Chilli Jam

Mix hot chilli paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.

Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.

Divide labneh between tortillas and top with eggs, chilli jam, and spring onions.

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