Kefir Breakfast Tacos

Nutritional note: I love a savoury breakfast, and eggs are nutritional powerhouses, being a source of protein as well as lots of other important micronutrients. These simple little breakfast tacos are made using 2 main ingredients: yogurt and flour, which makes for a quick and minimally processed option.

A question I am often asked about when cooking with fermented foods, such as kefir, is do we lose the benefit of the live cultures once they have been cooked? In short, yes, the bacteria are killed in the cooking process, but the dead microbes and the chemicals and compounds they leave behind, called postbiotics, are still beneficial to health. Also, by pairing with some additional fermented food like the kimchi, you are still getting a dose of live cultures.

1. Put the flour and salt in a bowl and combine, make a well in the centre, and add your kefir and oil. Using a spoon, bring the mixture together until a dough starts to form. At some point, you will need to use your hands. If the mixture is still looking sticky, then you can add more flour.

Tip the dough onto a well-floured surface and divide into 4. Roll each ball into a flat round shape around 5 mm thick.

2. Heat a dry pan over a medium heat. Once hot, place your taco into the pan and cook for a few minutes on either side; they should fluff up slightly and start to brown in places.

3. Once all your tacos are cooked, you are ready to assemble. We’ve used a dollop of peacamole for the base (you could also use smashed avocado), followed by a fried egg, some roasted cherry tomatoes, kimchi (for some extra gut love), some crumbled feta, chilli flakes and coriander.