Description
A fiery, satisfying breakfast taco filled with crispy chorizo, creamy eggs, and zesty pico de gallo.
Ingredients
Chorizo & Eggs
200 g chorizo, diced
1 tsp (5 ml) chipotle chilli spice
6 large Nulaid Free Range Eggs
2 Tbsp (30 ml) milk
Salt and black pepper, to taste
1 Tbsp (15 ml) butter
Pico de Gallo
2 medium tomatoes, finely chopped
¼ small red onion, finely chopped
1 Tbsp (15 ml) chopped fresh coriander
½ lime, juiced
Pinch of salt
Toppings
8 small corn or flour tortillas, warmed
1 avocado, peeled & cubed
50 g feta, crumbled
Drizzle of chilli sauce (optional)
Small bunch fresh coriander, leaves picked
Instructions
Chorizo & Eggs
Add the chorizo to a frying pan over medium heat, along with the chipotle spice. Cook, stirring occasionally until browned and crispy, about 5 minutes.
Whisk the eggs with milk, salt, and black pepper. In a separate pan, melt the butter over low heat. Pour in the eggs and cook gently, stirring occasionally, until soft and creamy, about 4 minutes. Remove from the heat while slightly underdone – they will finish cooking off the heat.
Pico de Gallo & Toppings
Mix tomatoes, red onion, coriander, lime juice, and a pinch of salt in a small bowl. Set aside to allow the flavours to infuse.
Warm the tortillas in a dry pan or over an open flame until soft and slightly charred.
Assemble the tacos by dividing the chorizo and scrambled eggs among the tortillas. Top with pico de gallo and avocado and crumble over some feta. Drizzle with chilli sauce, if using, and add a few sprigs of coriander to each. Serve immediately.
