I don’t even know where to start with how delicious these are. They are ridiculously yum. They’re basically cheesy eggs crossed with a taco. And they’re twice as good as they look.

Low carb taco shells made from golden crispy melted cheese are not groundbreaking, it’s totally been done before. But there’s usually A LOT of cheese used to make them. I wanted the same effect with less cheese to make it slightly less indulgent. That’s where the egg comes in. The egg white actually adds the bulk of structure to the taco, the melted cheese is used to add firmness and structural integrity. It makes the egg bendy and pliable.

You could load these tacos with anything you normally put in tacos! Pulled Chicken? Yes. Chipotle Salmon? Yes. Crispy Cauliflower? Of course. The egg yolk will make a rich sauce so you don’t need to add any mayo or anything creamy like that. Cheese toppings can be left off as you have plenty of melted cheese crispy goodness in your shell.

I never intended to actually share this recipe when I first made them after work one afternoon (starving after a far too light lunch for my activity level that day), but the response from all of you was overwhelmingly enthusiastic so here we are. I’ve made them multiple times since that first experience and have zero regrets. The jalapeños are a must as their acidity cuts through the cheesy goodness and balances everything out. Pickled cabbage or kraut would also be delish.

Makes 4

Ingredients

100g grated aged cheddar (or a mix of cheeses you have left in your fridge!)

4 eggs

1/2 an avocado, finely sliced

4 x radishes, finely sliced

3 Tbs roughly chopped Jalapenos

3 Tbs finely sliced spring onion

4 Tbs coriander leaves

1 lime to serve

Directions

Place a medium pan on medium high heat and spread 2 Tbs of cheese in a circle on one side of it, the cheese should be slightly thicker at the edges. You want a taco sized circle. Repeat with 2 more Tbs of cheese on the other half of the pan.

Allow the cheese to start to melt, as soon as this has begin crack an egg right in the centre of your circle. The white should not spread beyond the cheese thanks to the extra thickness of cheese at the edges.

Cover your pan and cook for 2 minutes. Remove the lid from the an and continue to cook until the white is set and the cheese is golden and crispy.

Remove from the pan and place on some kitchen towel for 1 minute. Meanwhile, repeat the above with the remaining cheese and eggs.

Place the tortillas on your serving plate and top with the listed toppings and anything else you’d like to add. Fold up and bite in. YUM.

HH. x