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Fried Egg Tacos with Dukka


Sara Haas’s latest book Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love. You’ll find plenty of delicious options not only for omnivores, but for vegetarians and vegans alike.

Guaranteed to be a hit for a quick and fun meal for yourself or with friends and family, these flavorful tacos will have you saying…


This is one of 5 recipes included in our It’s Time For Tacos! photo contest.

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Fried Egg Tacos with Dukka

Makes 4 servings.


  • For the dukka:
  • 1⁄4 cup raw hazelnuts
  • 1⁄4 cup whole, raw almonds
  • 1⁄4 cup shelled raw pistachios
  • 1 tablespoon sesame seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly cracked pepper
  • For the salad:
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon plain Greek yogurt
  • 1 small clove garlic finely minced
  • 1 teaspoon lemon zest
  • 4 cups baby arugula
  • Kosher salt and freshly ground black pepper
  • For the tacos:
  • 2 tablespoons olive (plus two teaspoons extra)
  • 8 large eggs
  • Kosher Salt
  • 8 (6-inch) corn or flour tortillas, warmed


  1. To make the dukka: Set a medium skillet over medium heat. Add the hazelnuts, almonds, and pistachios. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes. Once cool, coarsely chop and transfer to a medium bowl.
  2. In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.
  3. To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process. Add to the bowl. Toss everything together.
  4. To make the salad: In a small bowl, whisk together the tahini, lemon juice, yogurt, and lemon zest. Season to taste with salt and black pepper. Add the arugula then toss to combine just before serving.
  5. To fry the eggs: Set the non-stick skillet back over medium heat, add 1 to 2 teaspoons oil, and, once hot, add 1 or 2 cracked eggs. Season with salt to taste. Cook 2 minutes, cover with foil, and cook an additional 2 to 3 minutes, or until desired doneness. Repeat with remaining eggs.
  6. To make the tacos: Serve dressed salad in warmed tortillas topped with fried eggs and dukka.
    KITCHEN TIP: No mortar and pestle and no spice grinder? No problem! Place seeds in a sturdy plastic bag, such as a freezer bag. Using a rolling pin or meat mallet or pan, crush the seeds.
    SAVING TIP: Save extra dukka to use as a topping for salad, toast, or fish or mix it into hummus. Store it in an air-tight container in the fridge and use within 1 week.

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Super Simple Homemade Guacamole


COOKING TIP: If you like things spicy, don’t remove the membranes or seeds before chopping the jalapeño!

SERVING TIP: I love this guacamole served with tortilla chips, but it’s also a fabulous dip for veggies!



  • 1 large avocado ripe
  • 2 tablespoons white onion minced
  • 1 jalapeño finely minced
  • 1 tablespoon lime juice fresh
  • 14 cup cilantro lightly packed, roughly chopped
  • 14 teaspoon Kosher Salt


  1. Scoop out the avocado and place in a medium bowl. Mash with the back of a fork, then add the onion, jalapeño, lime juice, salt, and cilantro. Stir to combine. Enjoy immediately.

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