> 
Mexican Spiced Taco Bowl with Eggs
Mexican Spiced Taco Bowl with Eggs
- Preparation time 20 mins
- Serves 4 people
- Download as PDF
- Publication
Indulge in a fiesta of flavours with our Spiced Taco Bowl featuring Eggs! Created by Today Show cook, Jane de Graaff this recipe will show you how to make a beautiful, flavourful Mexican spice mix from scratch. But if you are short on time, a pre-made mix will work just as well.
This nutrient-packed meal is the perfect addition to your Meat-Free Mondays, and the longer you marinade your eggs, the further those flavours will go. See all the steps to this easy 20-minute recipe below.
Ingredients
Mexican spice seasoning mix:
- 1 tsp coriander seed, lightly crushed
- 1 tsp annatto seed (achiote) powder - or crush the seeds with the coriander seeds (see notes)*
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp cumin powder
- ½ tsp sumac
- ½ tsp salt flakes
- ¼ tsp chilli powder (or more to taste)
- ⅓ cup light-flavoured extra virgin olive oil
Taco bowl fillings:
- 6-8 eggs (1-2 per person), boiled to your liking and shell removed**
- 1 tsp butter
- 4 x jumbo tortillas - for the taco bowls (make extras if you like, or make mini versions in a
muffin tin) - 2 corn cobs
- 2 avocados, thinly sliced
- 1 large cucumber, finely sliced
- 200g cherry tomatoes, sliced
- 1 tin black beans, drained and rinsed
- Fresh coriander, to garnish
- 1 tablespoon pickled or fresh jalapeño, deseeded and finely sliced
- ½ cup Greek yoghurt or sour cream
- Rice for four, cooked as per the packet instructions
- 2 limes, cut into wedges, to serve
Method
- First, make your tortilla taco bowls.*** Preheat your oven to 180°C. Spray each side of the
tortillas with olive oil and then nestle them into four oven-proof dishes (or bowls) to get your taco
bowl shape. Place these into the oven and cook for 20 minutes or until crisping and browned. - Put your rice on to cook as per the packet instructions. Make sure you’re eggs are boiled and
peeled. - To make the taco seasoning, lightly crush your coriander seeds and then mix all the
spices together in a medium bowl with the olive oil to form a marinade. - Using a small, sharp knife, score the boiled eggs on all sides to create a lattice pattern on the
egg (this helps the flavours sink in) and place the eggs in the spice marinade and allow them to sit. - Meanwhile, make sure all other taco bowl fillings are prepped; slice avocado & cucumber, cut
up cherry tomatoes, drain beans, break up coriander and slice chillies. Remove leaves and
silks from corn cobs. - In a small frypan, add 2 tablespoons of the spice marinade from the eggs and 1 teaspoon of butter and
allow to foam a little on medium heat. Add the taco-spiced eggs to the pan along with the rest
of the marinade and roll and toss them gently until warm. Remove the eggs and marinade
back to a bowl. - In the same pan, increase the heat and toss in the corn cobs for 2-3 minutes, to soak up the
last of the taco seasoning, and then cut from the cob. - When the taco bowls and rice are ready, fill each bowl with some rice and arrange the corn,
avocado, cucumber, tomatoes, black beans, coriander and chilli in each bowl. - Mix leftover warm taco marinade into the Greek yoghurt/sour cream, add a dollop on top of
each bowl and finish with the halved taco eggs. Drizzle over the remaining marinade to season
the whole bowl and add a wedge of lime. Serve warm and break up the bowl as you eat it.
Notes
*If you can’t find annatto seeds or powder, create a 50/50 mix of sumac and smoked paprika in its
place. The annatto adds a unique flavour.
**Jane suggests that boiling for 6-7 minutes from the fridge gives a perfect jammy centre.
***If you don’t want to make the tortillas into bowls, simply warm them or toast them and serve on
the side.
