Some mornings call for more. More flavour, more substance; something a bit more different, like these Mexican-inspired breakfast tacos. Filled with spicy chorizo, zesty pico de gallo and a creamy scramble made with Nulaid Free Range Eggs, it’s a flavour fiesta!
Ditch your usual fry-up for these satisfying breakfast tacos.
Make Mornings Tasty
Eggs are incredibly versatile. Whether you love Asian cuisine, French food or this Mexican-inspired dish, they are a staple in the kitchen and on your plate. Besides making midweek meals no-brainers, Nulaid Free Range Eggs contain everything you and your family need.
The farm-fresh quality means you are guaranteed exceptional flavour and a great source of protein. If you don’t know what to cook for breakfast, dinner or dessert, you can easily whip up savoury and sweet treats with this staple ingredient. It’s also perfect for anytime meals, which is why we always keep a tray of Nulaid Free Range Eggs within reach.
The farm-fresh quality means you are guaranteed exceptional flavour and a great source of protein.
If you want something less traditional for breakfast, ditch your usual fry-up for these satisfying breakfast tacos. Ideal for busy mornings, these loaded tortillas are filled with spicy chorizo bits cooked to crispy perfection, the fluffiest scramble and a sensational pico de gallo. Bulk it up with avocado and top it with fresh coriander, crumbled feta and a squeeze of lime for zesty goodness. Take it to the next level with some chilli sauce and take one big bite.
Chorizo & Egg Breakfast Tacos
Add extra flavour to mornings with these delicious breakfast tacos.
Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes | Difficulty: Easy
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
Method:
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.
For more delicious breakfast ideas, try these Nulaid recipes.
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