There are a couple of heroes that make this dish…
Corn Tortillas - these babies pack some serious flavour and have a much denser, bite-ier texture than flour tortillas. If you can’t find them, flour tortillas still work great. Buy the smallest you can find, or chop a regular tortilla into four triangles. We ain't fussy.
Chilli Paste - We use Gochujang a lot at BEAR. It gives a really deep meaty and salty flavour which is difficult to replicate, however this recipe also works great with sriracha (just omit the vinegar). For a super cheat, try Lingham’s chilli sauce… It’s incredible.
Good Quality Eggs - you want a really creamy, bright yolk, so free range is a must. If you’re feeling really posh (or have someone to impress) then duck eggs add an extra level of indulgence.
Bacon - if you are going to add it - and let's face it, you probably will - then go for dry, smoked streaky bacon over back bacon. You want the salty crispiness to balance the eggs.
2 tbsp Chilli Paste (I use Gochujang)
2 tbsp white wine vinegar
2 tbsp honey
4 small corn tortillas,
4 medium eggs
1. Combine the chilli paste, vinegar and honey in a jar. Pop the lid on and shake. This chilli jam will keep in the fridge for a couple of weeks, and is a great addition to pretty much anything - burgers, stir fry, cheese on toast!
2. Heat 2 tbsp oil in a frying pan on a medium heat. Crack eggs in to the pan and cook, shaking the pan gently every now and again to stop the eggs from sticking to each other. Cook for a couple of minutes, carefully spooning the hot oil over any uncooked whites. You want to get some crispy whites on the bottom and leave the yolk lovely and runny.
3. Heat the tortillas in a smoking hot pan, about 20 seconds on each side. They should puff up and char slightly.
4. Assembleee! Take a tortilla, smear it with some cream cheese, drizzle on some of your chilli jam then top with an egg. Drizzle some more chilli jam (if you're feelin’ it), top with a couple of crunchy pink onions and a pinch of fresh coriander leaves.