Yumi’s Sriracha Breakfast Tacos

 Endless Possibilities with Yumi’s Sriracha Hommus

Serves 6


12 soft tacos
A large knob of butter
12 eggs
60ml thickened cream
1 tub Yumi’s Sriracha Hommus
1 x 400g tin black beans, drained and rinsed
1 large avocado, peeled and thinly sliced
Coriander leaves, to serve
Lime wedges, to serve
Sea salt and freshly cracked black pepper


  1. Prepare tacos as per packaging instructions.  Keep warm.
  2. Heat butter in a large frypan over low heat until melted and frothy.  Whisk together eggs and cream then pour into pan and cook, stirring regularly, until the egg has just set.  Season with salt and pepper.
  3. To serve, spread tacos with a generous spoonful of Yumi’s sriracha hommus.  Divide scrambled eggs over the top, top with avocado slices, black beans and coriander leaves.  Squeeze lime wedges over just before serving.
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