Spinach and feta tacos are an easy and tasty weekend breakfast

Breakfast tacos with spinach, feta, and eggs are an easy yet incredibly delicious breakfast for weekend mornings. Pick up the tasty recipe for breakfast tacos from Design Stories!

IN THE NORDIC countries, tacos are often understood as hard shells filled with minced meat and ready-made salsa, eaten in front of the television on Friday evenings. However, in Mexico, where tacos originate, they are eaten almost at every meal, including breakfast.

Between the soft and small tortilla, made from either corn or wheat, there's egg in some form, possibly also spinach, onions, beans, and salsa or chili sauce.

“I like to boil a soft egg on top of the taco because it's easier than the somewhat more concentration-demanding scrambled eggs. I lightly marinate the red onion, as raw onion can taste quite pungent first thing in the morning. Spinach brings the necessary green, feta adds a lovely saltiness and creaminess,” Design Stories contributor Suvi Kesäläinen explains.

“The recipe is almost embarrassingly easy – and the tacos are unbelievably delicious!”

The breakfast taco recipe uses small tortillas, which should be available in at least the larger grocery stores. You can use tortillas made from just corn, just wheat, or a mixture of both. “Don't forget to toast the tortilla because no one wants to eat a tortilla that tastes like raw dough and is cold,” Kesäläinen reminds.

“The recipe is almost embarrassingly easy – and the tacos are unbelievably delicious! If I haven't convinced you about tacos for breakfast, naturally, they can also be made for lunch or dinner.” Check out the breakfast taco recipe below!

Breakfast tacos

Ingredients (for two):

1 red onion
Juice of 1 lime
1 tbsp sugar
1/2 tsp salt

4 eggs
4 small tortillas (corn and/or wheat)
1 pack fresh spinach
Oil, salt, black pepper
1 bunch of cilantro
1/2 pack of feta cheese
Tabasco, Cholula, or other chili sauce

Instructions:

Slice the red onion into thin rings and place them in a small bowl. Squeeze the juice of one lime over them and add sugar and salt. Let them marinate for a moment, stirring a couple of times before serving.

Boil the eggs to the desired degree of doneness: 6 minutes for firm whites and slightly runny yolks. Cool the eggs and peel them.

Toast the tortillas in a pan and set them on two plates to wait.

Quickly blanch the spinach in a pan with a dash of oil, and season with salt and black pepper. Place the spinach on top of the tortillas, and put the eggs on the bed of spinach. Sprinkle over feta cheese, fresh cilantro, chili sauce, and marinated red onion rings. Lightly mash the egg with a fork before eating.

Serve the tacos immediately with morning coffee and fresh juice.

Design Stories contributor Suvi Kesäläinen is a photographer, who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.

See also:

• New tableware at Finnish Design Shop >

Text and images: Suvi Kesäläinen