Spiced carrot breakfast tacos with labneh, avocado and fried quail eggs

This is one of the recipes I created for Ketel One Vodka’s Big Bloody Mary book. These spiced carrot tacos with Labneh pair perfectly with their King’s Mary, which has a carrot juice base. And they are very easy to make! It’s perfect if you are having brunch with friends since you can easily make a larger batch and place all of the ingredients on the table for your friends to assemble each taco themselves. 

You can now have access to all the brunch and cocktail recipes from the book online through this link. 

This recipe makes 6 small tacos. 

Ingredients:

For the spiced carrots:

5 medium carrots, peeled and diced into small cubes

4 tablespoons of olive oil

1 ½ teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of cumin

1 teaspoon of cayenne

1 teaspoon of celery salt

Freshly grounded pepper

2 tablespoons of balsamic vinegar

Extras:

6 small tortillas

1 cup of labneh

6 quail eggs

1 avocado, thinly sliced

Vegetable oil to fry the quail eggs

Chili flakes

To make the spiced carrots: Place the olive oil in a large pan over medium-low heat. Once the pan is hot, add the diced carrots and the spices. Stir from time to time until the carrots are cooked through. You want them to still have some bite to them and not be mush. This will take about 5 minutes. Then add the balsamic vinegar and cook for an extra 2 minutes so they caramelize a bit.

Fry the quail eggs in vegetable oil and set them aside. 

Warm up the tortillas in a pan. 

To assemble each taco, slather a bit of the labneh on each tortilla and add some of the spiced carrots. Top with the fried quail egg and some avocado slices. Sprinkle a bit of chili flakes over the avocado. 

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