Fried Egg Tacos with Chile Jam

Name: Fried Egg Tacos with Chile Jam
Yield: 4 servings
Ingredients: 1 2 tablespoons hot chili paste (sambal oelek); 1 1 tablespoon unseasoned rice vinegar; 1 1 teaspoon honey; 1 1/4 cup labneh (Lebanese strained yogurt) or plain Greek yogurt; 1 Kosher salt; 1 3 tablespoons extra-virgin olive oil; 1 2 large eggs; 1 2 warm tortillas; 1 Thinly sliced scallions (for serving)

From the kitchen of Carly

A perfectly crispy fried egg nestled on cooling yogurt, topped with a tangy-spicy chile jam that cuts through richness. Simple, quick, and builds heat as you go. This is breakfast that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons hot chili paste (sambal oelek)
11 tablespoon unseasoned rice vinegar
11 teaspoon honey
11/4 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
1Kosher salt
13 tablespoons extra-virgin olive oil
12 large eggs
12 warm tortillas
1Thinly sliced scallions (for serving)

Instructions

Mix hot chili paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.
Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.
Divide labneh between tortillas and top with eggs, chile jam, and scallions.