Recipe: Enoki mushroom, spinach & fried egg tacos

Homemade flour tortillas recipe from These should be served warm.

(Serves 2)


• 2 tbsp olive oil

• 6 enoki mushrooms, sliced lengthwise

• large bunch mature spinach (or substitute baby spinach), stems trimmed

• 1 medium onion, finely sliced

• 1 large clove garlic, minced

• 6 medium free range eggs, fried until white set and yolk still runny • 1/2 tsp smoked paprika

• 1/4 tsp cumin • salt & pepper to taste .

Serve with ‘The Best Homemade Guacamole’ (recipe coming to my blog soon), salad greens, pico de gallo and sour cream (optional)


Add the oil to a large frying pan and tip in the onions. Cook until softened but not browned, around 2-3 minutes. Add the crushed garlic and cook for a further minute. Add the sliced mushrooms and cook until just soft (around 10 minutes). Add the spinach and cook until just wilted. .

Meanwhile, arrange your tortillas on a warmed plate and add the mushroom mixture, taking care to ensure that every tortilla has an equal serving of mushrooms and spinach. Top each taco with a fried egg. Best enjoyed topped with guacamole and other toppings (if desired), folded in half and eaten with your hands.

One thought on “Recipe: Enoki mushroom, spinach & fried egg tacos

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.