Maple Breakfast Tacos

For the maple green chilli sauce:

• 2 green peppers
• 8 green chillies
• ½ oz coriander
• 2 kiwis
• ½ cup pure maple syrup (preferably amber syrup for its rich taste)
• 1 garlic clove
• ½ oz grated ginger
• 2 limes, juiced

For the maple breakfast tacos:

• 4 tortillas
• 4 eggs, pan-fried
• 2 tbsp olive oil
• 1 can of kidney beans
• 4 chopped tomatoes
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 tbsp pure maple syrup (preferably golden syrup for its delicate flavour)
• 1 tbsp chopped coriander
• 1 bag rocket salad
• 1 lime, cut into wedges
• Salt and pepper, to taste

To make the maple green chilli sauce:

1. Put all ingredients, except the maple syrup, into a blender and blend into a chunky sauce.
2. Scrape the sauce into a shallow saucepan, add the maple syrup and 100ml water (just under a cup) and bring to a simmer.
3. Simmer for around 15 minutes, stirring occasionally until the sauce becomes syrupy and glossy.
4. Being careful not to burn the sauce, continue to simmer and stir constantly for 5 more minutes, until it has reduced and easily coats the back of the spoon.
5. Pour the sauce straight into a sterilised jar.

TO MAKE THE CRISPY TACOS:

1. Preheat the oven to 180°C.
2. Put the tortillas straight on the wire racks of the oven.
3. Cook for 5 minutes or until crispy.

TO MAKE THE TOMATO SAUCE:

1. Pour the olive oil into a saucepan on medium heat, add the onion and cook until translucent.
2. Add the chopped tomatoes, garlic and maple syrup.
3. Cook for 5 minutes then add the kidney beans and season with salt and pepper.

ASSEMBLY:

1. Spread three tablespoons of tomato sauce on each taco.
2. Top each with a pan-fried egg and 1 tsp of the maple green chilli sauce per taco.
3. Garnish with chopped coriander, rocket and lime wedges.