Indo-Fijian Style Breakfast Tacos

Serving Size: 1 | Prep Time: 10 minutes | Cook Time: 10 minutes


  • 2 Eggs
  • 1 medium sized tomatoes; finely chopped
  • 1/4 white onion; chopped
  • 2 cloves garlic chopped 
  • 1 tbs ghee
  • Optional: 1 serrano or 2 Thai chilies; chopped


  • 1 ½ tsp mustard seed
  • 1 ½ tsp fenugreek
  • 1 ½ tsp cumin seed
  • 5-7 curry leaves; whole
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tbs Fijian Masala


  1. Heat kadai pan to medium-high heat. Add ghee
  2. Add fenugreek, cumin, mustard seeds, and curry leaf to the pan. Stir and cook for 2-3 minutes
  3. Add onion, garlic, and chilies. Cook for 3-4 minutes
  4. Add tomato. 
  5. Add turmeric, red chili powder, Fiji masala, and salt. Mix well
  6. Add eggs into the masala blend
  7. Garnish with cilantro
  8. Add cheese (optional)
  9. Cook bacon strips for about 3 to 4 minutes on each side
  10. Cut avocado into cubes
  11. warm corn tortillas
  12. Assemble by starting with the warm corn tortilla, followed by masala style eggs, bacon and top it off with sliced avocado
  13. Enjoy!

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