Breakfast Tacos with Muhammara, Fried Feta, and Radish Salad

Breakfast Tacos with Muhammara, Fried Feta, and Radish Salad

Prep Time: 35 minutes

Cook Time: 10 - 15 minutes

Servings: 2

Ingredients:

Muhammara

• 2 red bell peppers
• 1 cup walnuts
• 2 garlic cloves
• ½ cup breadcrumbs
• 2 tbsp pomegranate molasses
• ¼ cup olive oil
• 1 tsp ground cumin
• 1 tsp aleppo pepper
• ½ tsp salt
• Black pepper

Breakfast taco ingredients

• 4 corn or flour tortillas
• ½ cup crumbled feta (about 2-3 tbsp per taco)
• 4 eggs (1 per taco)
• 2-3 radishes, thinly sliced
• ½ cup parsley leaves, stem removed
• ¼ red onion, thinly sliced
• ½ lemon
• Salt and pepper
• Sumac
• Olive oil

Directions:

1. MUHAMMARA: Char the bell peppers on the stove, either over an open flame or on a cast iron skillet. For direct heat, turn the flame up to medium-high and place the peppers directly on the flame. Once charred, turn the bell pepper until all sides are charred. Alternatively, heat a cast iron over high heat, and char the bell peppers on the pan until all sides are darkened.
2. Place the charred bell pepper in a bowl, and seal with plastic wrap. This will make it easier to peel the skin. Set aside for 5 minutes, then remove the plastic wrap and peel the skin off the peppers. Remove the stem/seeds.
3. Add the bell pepper in a food processor or blender along with the walnuts, garlic, breadcrumbs, pomegranate molasses, olive oil, cumin, aleppo pepper, salt, and a few cracks of black pepper. Blend until a smooth paste forms, then set aside.
4. BREAKFAST TACOS: In a small bowl, toss together the radish slices, parsley, and red onion. Squeeze in the juice of ½ a lemon, drizzle lightly with olive oil, and season with a pinch of salt, black pepper, and sumac. Mix together and adjust seasonings to taste, set aside.
5. Heat a medium-sized pan over medium-high heat. Cast iron or stainless is best to achieve the crispy egg edges.
6. Once hot, add 3-4 tbsp olive oil and crack in the eggs. Season with salt and pepper.
7. Allow to cook for a few minutes, until the edges get slightly browned, then tilt the pan and spoon the excess olive oil on top of the yolk and raw white to finish cooking.
8. Once the egg is done to your liking, remove the eggs from the pan and wipe any excess oil if needed with a paper towel.
9. Turn the heat to medium-low, then sprinkle enough feta cheese for one taco directly on the pan. Cook until the cheese gets a golden sear, then press the tortilla on top.
10. Using a spatula, flip the cheesy tortilla and cook another minute until warmed through. Remove and repeat with the rest of the feta cheese and tortillas.
11. Add a spoonful of the muhammara on each taco, then place the fried egg on each. Spoon on the radish parsley salad, and serve immediately.