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Bon Appétit

Fried Egg Tacos With Chile Jam

4.2

(10)

This image may contain Food Creme Dessert Cream Ice Cream and Breakfast
Alex Lau

Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.

Recipe information

  • Yield

    2 servings

Ingredients

2

tablespoons hot chili paste (sambal oelek)

1

tablespoon unseasoned rice vinegar

1

teaspoon honey

¼

cup labneh (Lebanese strained yogurt) or plain Greek yogurt

Kosher salt

3

tablespoons extra-virgin olive oil

2

large eggs

2

warm tortillas

Thinly sliced scallions (for serving)

Preparation

  1. Step 1

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

    Step 2

    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.

    Step 3

    Divide labneh between tortillas and top with eggs, chile jam, and scallions.

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Reviews (10)

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  • I love this recipe--made it for lunch two days in a row! I've added some wilted spinach too for an extra veggie boost. Love love love

    • Anonymous

    • Minnesota

    • 4/28/2020

  • This dish is amazing! It’s become our lazy morning “fancy” breakfast. Takes about 5 minutes to make, tastes great, looks beautiful, is meat free and even the kids love it! We make this a few times a month.

    • Anonymous

    • Seattle

    • 11/23/2018

  • I have made this recipe again and again. YUM!

    • IdahoJulie

    • Idaho

    • 9/7/2018

  • Very tasty- I’ll make again but probably just use different egg cooking method - too much oil here. If pan is preheated over low and only 2 tsp of oil - let eggs cook covered over low for 2 minutes you get a runny yolk but set whites. Flavors great- real winner

    • Anonymous

    • New York

    • 6/27/2018

  • Delicious!!! Unlike reviewer AUH2070, who I doubt made them, think these tacos have a great combination of flavors. Both my husband and myself enjoyed them for breakfast and have made them several times. I wouldn’t change a thing

    • Anonymous

    • Texas

    • 1/8/2018

  • So...I actually made this. Exactly as described. And it was DELICIOUS. So easy, quick, and flavorful. Will be keeping it it in my rotation.

    • onepotato

    • Portland, OR

    • 10/27/2017

  • Why is it that anytime anyone in Manhattan does something, they thing that the rest of us have never heard of it, had it or done it? At any rate, the magazine obsesses with flavors and tries to push them on everything. This week/month it's chiles and yogurt and a bunch of other things that simply don't go together; this recipe is no exception. I'm not sure what demographic that you are trying to reach but why not try to reach the ones that would like to make something that's edible. I can only imagine what the sweet potato, yogurt, chile, and mint dish that you suggest for Thanksgiving. I'd damned sure never be able to host another one if I did offer it. Maybe that's your point?!?

    • Auh2070

    • Jacksonville, Florida

    • 10/23/2017