You will not believe how good the Chief Beef Bars taste once fried in a pan. They crisp up super well and give a flavour of chorizo, you will not be disappointed!
Prep time: 5 minutes
Dietary: Dairy-free Gluten-free
- 2 teaspoons extra virgin olive oil
- 2 x Chief Chilli Beef Bars
- 6 corn tortillas, warmed
- 1 bunch radish, finely sliced
- 1 cup sugar snap peas, ends trimmed and finely sliced
- 6 free-range eggs
- 1 medium avocado, diced
- Hot sauce, to serve
- Coriander, to serve
Heat the olive oil in a large skillet over medium-high heat. Break the Chief Chilli Beef Bar into small 1cm pieces and add to the oil once it’s hot. Cook, undisturbed for 1 minutes, then toss and cook the other side for another 1 minute until charred and brown. Set aside.
Place the frying pan back over the heat, adding a little more oil if needed. Crack in the eggs and cook for 4-5 minutes, until the egg whites are set and the edges are crispy. To make the edges extra crispy, add a light drizzle of oil around the edges of the egg while it cooks.
Assemble the tacos by adding an egg to each of the corn tortillas. Top with the fried Chief Chilli Beef Bar pieces, radish, sugar snap peas, avocado and finish with a generous drizzle of hot sauce and coriander sprigs.
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