Coming to an Australian Eggs ‘Flip-It’ stage near you, catch egg-spert Jane De Graaff at the Good Food & Wine show – you’ll find her cookin’ up some of these fun taco bowls.

Visit the flip-it stage at the Good Food & Wine Show to learn more ways to elevate your eggs.


 Mexican spice seasoning mix: 

  • 1 tsp coriander seed, lightly crushed 
  • 1 tsp annatto seed (achiote) powder (or see tip) – or crush the seeds with the coriander seeds 
  • 2 tsp smoked paprika 
  • 1 tsp garlic powder 
  • 1 tsp dried oregano 
  • 1 tsp cumin powder 
  • ½ tsp sumac 
  • ½ tsp salt flakes 
  • ¼ tsp chilli powder (or more to taste) 
  • ⅓ cup light flavoured extra virgin olive oil 

Taco bowl fillings:  

  • 6-8 Australian Eggs (1-2 per person), boiled to your liking and shell removed (I find boiling for 6-7 minutes from the fridge gives a perfect jammy centre)  
  • 1 tsp butter 
  • 4 x jumbo tortillas – for the taco bowls (make extras if you like, or make mini versions in a muffin tin) 
  • 2 corn cobs 
  • 2 avocados, thinly sliced 
  • 1 large cucumber, finely sliced 
  • 200g cherry tomatoes (I like the mixed ones), sliced 
  • 1 tin black beans, drained and rinsed 
  • fresh coriander, to garnish 
  • 1 tablespoon pickled jalapeño – or fresh – (optional), deseeded and finely sliced 
  • ½ cup Greek yoghurt or sour cream 
  • rice for four, cooked as per the packet instructions 
  • 2 limes, cut into wedges, to serve 


  1.  First, make your tortilla taco bowls (optional – you can skip this step if you like and simply serve the tortillas warm on the side). Preheat your oven to 180C. Spray each side of the tortillas with olive oil and then nestle them into four oven-proof dishes or bowls to get your taco bowl shape. Place these into the oven and cook for 20 minutes or until crisping and browned.  
  1. Put your rice on to cook as per the packet instructions. Make sure your eggs are boiled and peeled.  
  1. Make your taco seasoning eggs; Lightly crush your coriander seeds and then mix all the spices for the taco seasoning together in a medium bowl with the olive oil to form a marinade.  
  1. Using a small, sharp knife, score the boiled eggs on all sides to create a lattice pattern on the egg (this helps the flavours sink in) and place the eggs in the spice marinade and allow to sit.  
  1. Meanwhile, make sure all other taco bowl fillings are prepped; Slice avocado & cucumber, cut up cherry tomatoes, drain beans, break up coriander and slice chilies. Remove leaves and silks from corn cobs. 
  1. In a small frypan add 2 tablespoons of the spice marinade from the eggs and 1 tsp butter and allow it to foam a little on medium heat. Add the taco spice eggs to the pan along with the rest of the marinade and roll and toss them gently warm. Then remove the eggs and marinade back to a bowl.  
  1. In the same pan, increase the heat and toss in the corn cobs for 2-3 minutes, to soak up the last of the taco seasoning, and then cut from the cob.  
  1. When the taco bowls and rice are ready, fill each bowl with some rice and arrange the corn, avocado, cucumber, tomatoes, black beans, coriander and chilli in each bowl.  
  1. Mix leftover warm taco marinade into the Greek yoghurt/sour cream, add a dollop on top of each bowl and finish with the halved taco eggs. Drizzle over the remaining marinade to season the whole bowl and add a wedge of lime. Serve warm and break up the bowl as you eat it.  

Note: If you don’t want to make the tortillas into bowls, simply warm them or toast them and serve on the side. 

Tip: if you can’t find annatto seeds or powder, create a 50/50 mix of sumac and smoked paprika in its place. The annatto adds a unique flavour. 

Want to find more egg-strodinary recipes like this? Head on over to Australian Eggs or see the eggs-perts bring these recipes to life at the Australian Eggs Flip It Stage at the Good Food & Wine Show in MelbourneSydney or Perth. Get your tickets now!