Chettinad-inspired Breakfast Tacos

Ingredients

In this Chettinad-inspired version of Breakfast Tacos, we incorporate the bold and aromatic spices of Chettinad cuisine into the traditional Mexican breakfast tacos. The addition of Chettinad spices such as black pepper, fennel seeds, and curry leaves gives a unique and distinct flavor profile to the dish. We also serve the tacos with a tangy tomato chutney, which is a common accompaniment in Chettinad cuisine. We alse have the original recipe for Breakfast Tacos, so you can check it out.

• 6 small tortillas 6 small tortillas
• 4 eggs 4 eggs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small tomato, finely chopped 1 small tomato, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder 1/2 teaspoon black pepper powder
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1 sprig curry leaves 1 sprig curry leaves
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 3.5g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat a tablespoon of oil in a pan over medium heat.
2. 2.
   Add the fennel seeds and curry leaves to the pan and sauté for a minute until fragrant.
3. 3.
   Add the chopped onions and green chili to the pan and cook until the onions turn translucent.
4. 4.
   In a bowl, whisk the eggs with turmeric powder, black pepper powder, and salt.
5. 5.
   Push the onion mixture to one side of the pan and pour the beaten eggs into the other side.
6. 6.
   Scramble the eggs until they are cooked through.
7. 7.
   Add the chopped tomatoes to the pan and cook for another minute.
8. 8.
   Warm the tortillas in a separate pan or in the oven.
9. 9.
   Place a spoonful of the egg mixture onto each tortilla and garnish with fresh cilantro.
10. 10.
    Serve the Chettinad-inspired Breakfast Tacos with tangy tomato chutney on the side.

Treat your ingredients with care...

• Eggs — Make sure to whisk the eggs well with the spices to ensure even distribution of flavors.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili powder to the egg mixture.
• Customize the filling by adding sautéed vegetables like bell peppers or mushrooms.
• Serve the tacos with a dollop of yogurt for a creamy element.
• If you prefer a milder flavor, reduce the amount of black pepper powder.
• Experiment with different types of tortillas, such as corn or whole wheat, for added variety.

Serving advice

Serve the Chettinad-inspired Breakfast Tacos hot, accompanied by tangy tomato chutney. They can be enjoyed as a standalone breakfast or paired with a refreshing beverage.

Presentation advice

Arrange the filled tacos on a platter, garnish with fresh cilantro, and serve with a small bowl of tomato chutney on the side. The vibrant colors of the filling and the chutney will make the dish visually appealing.