A seriously tasty breakfast taco, heaps of flavour and filling too!
10 cooked baby potatoes, quartered
1/4 cup fresh corn
1 tablespoon Harissa paste
1 tablespoon chopped fresh coriander
4 corn tortillas
Salt and pepper
In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.
Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.
Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.
Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!
At the beginning of winter I bought a slow cooker and a few months later I am a complete convert on nights when we are all coming and going.
The seasoning for the pork is very simple but don’t be tempted to add more liquid, it really doesn’t need any.
I love chimichurri and it goes so well here, cutting through the rich meat and adding a gorgeous splash of colour.
Serves 8. Any leftover meat freezes well with the pan juices and the boys have wraps with salad, pork and chimichurri for school in the days after we have this.
2kg boned pork shoulder/pork butt cut into 5-7cm dice
1 large orange, juiced
3 teaspoons dried thyme
4 teaspoons dried oregano
3 teaspoons sweet paprika
1 teaspoon cayenne
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon freshly ground black pepper.
20g parsley leaves
80g fresh coriander, leaves and stalks
1 green chilli, deseeded
1 lime juiced
2 garlic cloves
75mls olive oil
Salt and pepper to taste
Combine all of the pork ingredients in the slow cooker.
Cook on high for six hours.
To make the chimichurri…….
Process all of the ingredients, add a little more oil if you need to.