Cottage cheese breakfast tacos
Serves: 2
Prep Time: 10 mins
Cook Time: 20 mins
For the tacos
- 100g cottage cheese
- 1 egg
- 1 ripe avocado
- 4 tbsp olive oil
- 4 small eggs
- 3/4 tbsp za’atar
- Drizzle of sriracha (optional)
- 50g pomegranate seeds
- Parsley, small handful, chopped
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Try something new with this high-protein, healthy twist on a classic - tangy, flavourful, and perfect for guilt-free indulgence.
Method
Preheat the oven to 180°C fan. Line two large baking trays with parchment paper.
Add the cottage cheese and egg to a blender, season, then blitz until smooth. Leaving space between each, spoon the mixture onto the trays and spread out with a spatula to create 4 x 14cm rounds.
Bake for 14-16 minutes until cooked through and light golden.
While the tacos are cooking, prepare the filling. Add the avocado to a bowl, season and crush with a fork until you have a chunky but spreadable texture.
Add 2 tbsp oil to a large frying pan and set over a medium heat. Crack the eggs onto 4 saucers then carefully slide into the pan – allowing enough space for each. Cook for 2- 3 minutes until the whites are set but the yolk is still runny. Remove from the heat, find a space in the pan, add the remaining 2 tbsp oil and za’atar to warm through.
Divide the avocado between the tacos and spread over gently, top each with an egg and spoon over the za’atar oil. Drizzle over the sriracha, if using, then scatter over the pomegranates and parsley before serving.
Poppin’ Tip: These tacos have endless topping possibilities. Try with:
Tzatziki, roasted chicken pieces and pomegranates
Whipped feta, walnuts, pomegranates and pomegranate molasses