•     Tip     •

Directions

• In a wide, stainless steel skillet, bring 2-3 inches lightly salted water to a boil. Reduce the heat to keep the water at a bare simmer and add the vinegar. Crack 4 of the eggs into 4 small bowls. Holding a bowl close to the surface of the water, slip in an egg; repeat with the remaining eggs. Cook the eggs 4 minutes for a medium poach, then remove with a slotted spoon to paper towels to drain. Repeat with the remaining eggs.
• Heat the beans in their liquid in a small saucepan set over medium heat, adding the cumin, coriander, garlic, paprika and salt to taste, and a splash of water to keep them moist. Cover and keep warm.
• Spray a skillet with non-stick cooking spray. Add turkey and heat over medium high heat for 2-3 minutes, stirring frequently.
• Layer each taco with a scoop of beans (drained if too watery), sprinkle of cheese, handful of cherry tomatoes, and a few avocado slices. Top with a poached egg. Serve immediately, with salsa, sour cream, and lime wedges on the side.

Ingredients