A spicy Egg and Spinach Tacos

One fine evening I invited a few friends over for dinner. Nothing abnormal about that. Then I made a truckload of Taco Shells to serve some Prawns and Mango salsa tacos. We ate them all too quick and no photos were taken. The twist in this sensational story starts now. Although I made 2 dozen taco shells and enough filling to feed even the neighbours, I was so busy posing like MonaLisa for some horrible photos – I NEVER ASKED my guests if they wanted more Tacos! WHO DOES THAT???? Anyway, my friends left hungry and probably planning never to show up for dinner at my place again and I was left with a bunch of taco shells and no one to feed. The following days marked the beginning of a TACO HISTORY in the making.

I made Sardines Tacos, Avocado Tacos, Chicken Tacos, some more Chicken Tacos and then decided to do a bit more and came up with a Spicy Crispy Indian Street Food style Egg and Spinach tacos. (Quite a lifesaver when you have leftover spinach)


1 tsp Cumin seeds
1 tsp Mustard seeds
Butter and oil for frying
1 onion sliced and 1 chopped de-seeded green pepper
Salt and Pepper
A bunch of baby spinach and 1 tbsp chopped garlic
1 tsp garam masala
1/2 tsp turmeric powder and 1/2 paprika
6 eggs
12 Tacos shells (I made mine at home from an internet recipe but you can buy yours)


  1. Add cumin and mustard seeds in a hot pan with some oil and let it splutter. Add the onion, a tbsp of butter chopped garlic and salt and pepper and fry over a medium heat for 7 minutes, until the onion is dark golden and garlic crispy. Add the spinach and chopped green pepper. Keep aside.
  2. Melt 1 tbsp butter in a separate pan with a splash of olive oil. Add the garam masala, paprika and turmeric and cook for a minute.
  3. Beat the eggs in a bowl and pour the mixture over and add some more butter and gently scramble over a low heat until cooked to your liking. Add 1 more tbsp of butter to the eggs just at the end and mix.
  4. Toast the tortillas for 2 minutes in an oil pan.
  5. Add the Spinach into the eggs.MIX MIX MIX.
  6. Divide the egg mixture between the tacos fold over and serve immediately.

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