I was going to call this “Recovery Breakfast Tacos”. Because honestly, after an evening with a few too many vinos, this punchy flavoured breakfast is a perfect “pick me up”. The scrambled eggs have a kick of chili and are cooked in the chorizo flavours so they are loaded with extra flavour!
I love chorizos for breakfast, like in Chorizo Baked Beans on Toast and Chorizo Breakfast Hash with Bacon and Smashed Potato. The big flavour punch is a wake up call!
I had to share this recipe today because I got an email from a reader yesterday who made me laugh with this message:
“….my confession… I have a slight obsession with Chorizo… Best. Thing. Ever…
Do you have any scrumptious recipes involving this godlike substance?”
YES, I have plenty of recipes using chorizo. I call it my “secret weapon” in cooking. It is so loaded with flavour and I think the trick with chorizo is to make sure you don’t waste a scrap of that flavour!
One of the ways to make the most of chorizo is to use the oil that is released when you brown it to cook other components of a dish. For example, in this One Pan Spanish Chicken with Chorizo, Tomato and Potatoes, the oil and flavour released by the chorizo is used as the base flavour for the sauce.
In these breakfast tacos, the chorizo is browned THEN the egg is cooked in the same pan so it can soak up all the flavours of the chorizo. That’s why the egg has a slightly brown tinge to it – it’s all flavour!
Golden rule in cooking – never throw out free flavour!
I went all out with these tacos so they are topped with pico de gallo (Mexican tomato salsa), avocado and even a sprinkle of feta (use cotija if you can!). You don’t have to! Just the eggs + chorizo is still fabulous.
Oh – before I forget! This is made using raw chorizo which is essentially like a sausage. I removed it from the casing and then browned it, breaking it up like mince (ground meat). I like the crumbly texture that then mixes into the soft scrambled eggs. BUT you can make this with cured chorizo – the stuff that you see on antipasto platters that you can eat without cooking. It is a bit more of a pain because you will need to dice it. But it will have virtually the same flavour and the texture will only be slightly different.
I made this with Spanish chorizo because – boo hoo – we don’t have Mexican chorizo here in Australia (that I know of….anyone care to correct me? Please!). Whichever you use, you can’t go wrong! 🙂
Now, please excuse me. My chubby little Baby Hands are done typing, it has something else it needs to do. Urgently. 🙂
– Nagi
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Mexican Breakfast Tacos (Chorizo and Egg)
Ingredients
Pico de gallo
- 2 tomatoes , deseeded and diced
- 1/2 red onion , diced
- 2 tbsp lime juice (adjust to taste) (around 1 lime)
- 1 tbsp olive oil
- 2 tbsp coriander/cilantro leaves
- 1/2 tsp salt
- Black pepper
Chorizo
- 1 tbsp olive oil
- 7 oz / 200g Mexican or raw Spanish chorizo , removed from casings (Note 1)
Mexican Scrambled Eggs ("Eggs")
- 2 garlic cloves
- 2 birds eye chilies , deseeded and finely chopped (adjust to taste)
- 1 small onion (brown, yellow, white)
- 4 large eggs , lightly whisked (or 6 small eggs)
- 1 tbsp milk
- 3/4 tsp salt
- Black pepper
To Serve
- 4 small tortillas , corn or flour (around 6" / 12 cm rounds)
- Cotija or feta , crumbled
- Avocado , diced
- Cilantro/coriander leaves
Instructions
- Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.
- Cook Chorizo: Heat olive oil in a non stick fry pan over high heat. Add the chorizo and cook, breaking up the pieces, until browned. Remove chorizo into a bowl. Drain excess fat but leave enough to cook the eggs.
- Make the Eggs: Reduce heat to medium. Add garlic, chilies and onion to the pan and sauté for 2 to 3 minutes until translucent and starting to turn golden. Add the eggs and milk and stir slowly with a wooden spoon until the eggs start to set. Remove the pan from the stove while they are still a bit wet because they will keep cooking. Stir through salt and pepper - adjust to taste.
- Warm tortillas in the microwave or oven, per packet instructions.
- Add salt to pico de gallo and toss.
- Assemble: Place some scrambled eggs in a tortilla then top with chorizo then pico de gallo. Garnish with cotija / feta, avocado and coriander/cilantro leaves.
Recipe Notes:
Nutrition Information:
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I don’t really eat Mexican food. But definitely gonna try this. Seems extremely YUMMYYYY!!
Hope you do, it’s SO GOOD!
I’ve made this probably a dozen times now & it’s always perfection. The colours & the fresh ingredients are simply delicious. I make it for supper, not breakfast, and my teen daughters GOBBLE it. Dad & I have to put two on our plate immediately or we won’t get two. One of the most popular dishes in our home (still reeling from last night’s moussaka though!!).
I should probably stop being obsessed with your recipes. It’s all we eat now….although….no one here is complaining!!
Ba ha ha! No, I want you being obsessed!!! I love that you try my recipes Josie! N x
Wow they do look delish! Chorizo’s a bit like bacon I guess in that it makes everything taste better!
I HEAR YOU! <3
“Never throw out free flavor” – SO true! This is perfect after a night of too many vinos! In fact, you’re alternate title could have been, “Best Hangover Food…. Ever!”
I seriously considered calling it that…. 🙂
This looks like the perfect recovery breakfast! And such gorgeous colours too.
Thanks so much Helen!
HAHA, ok so i might’ve said that in an email… i didn’t it was going to get posted!!!
Can’t wait to try these though… Possibly for dinner tonight now!
I didn’t name you!! But yes, you did inspire me to post this!! 🙂
Mmmm, nice, Nagi! I love those kinds of super-flavoured ingredients like chorizo … and it’s the perfect accompaniment to the milder eggs. Actually, this is pretty much my ideal brekky. Next time I’m passing through Sydney I’m knocking on your door for a nice portion of these! (don’t worry, it’s not likely to happen any time soon!)
I wish it WOULD happen soon!! 🙂 Drop by anytime you want – just a 24 hour flight!!
Nagi, oh my gawd woman . . you always make me hungry. . which is a great thing! I love chorizo!!! and haven’t needed “Recovery Breakfast” anything in a while. . but I’m just going to make these regardless!!! 😛 love!!!
Thanks Alice!!
I love this breakfast! I really like chorizo and I love the oil that comes out when it’s cooked because it just fills everything with flavour. I’m SO excited to be meeting you IN 30 MINUTES!!!
Awww, you are making me feel eve worse about dinner….it was brunch! brunch!! I’m seeing you in a few hours TODAY!! 🙂
Nagi, this breakfast looks delicious! Here is my story about chorizo experiment. A while back I bought chorizo for the first time to try a recipe. I cooked it just like you described, but it was quite gross, the entire thing pretty much melted into a puddle of fat. Not sure if I bought a wrong thing, or subpar product, but now I’m just afraid of buying chorizo. Seeing this amazing recipe makes me want to give it another try. (I will choose another brand, of course.)
I can honestly say I have never had that problem, no where near it! I have tried many brands of chorizo in my lifetime. That must have been some seriously dodgy chorizo you got! 🙁
Yes, these are perfect Nagi! Love the chorizo egg combination! Perfect for breakfast! So easy to make, too!
Thanks Mira!
I love Mexican food, including chorizo, so this is going onto my list of recipes to try. I actually learned how to make my own chorizo (the instructions are on daring gourmet.com). The nice thing about making your own is that it doesn’t have any weird stuff in it, and the process is simple.
Oh wow, I must go and have a look!! Thanks Susan!
I’d love to be a fly on the wall when you photograph images like these. Perfect Nagi!
Well you WILL be when the website is up and you get all the set up shots!! 🙂
Yep – chorizo is the best – almost as good as bacon – got to get some at the market today. We have someone here who makes a great one using wild version – DELICIOUS:) So I know what I am going to make with it:)
Wild chorizo? SO JEALOUS Rachel, you live in the most incredible area! The produce you manage to get is just divine! 🙂
I want to start every day with a couple of these, they look incredible!
Thanks Matt! 🙂 I could start everyday with these too!
Never throw out free flavor! Love that! Of course you would come up with this as a golden rule!! You rock, Nagi!! And these tacos? Forget about it!!
Thanks Annie!! I learnt that rule very early on in my cooking life and stuck to it!! I was watching Masterchef the other day and watched someone pour all the braising liquid down the sink….I totally cringed! 🙂
I love chorizo!!! You’re right – it’s definitely a ‘secret ingredient’ that can give a recipe that WOW factor. And in breakfast tacos?!?! I haven’t had breakfast yet and I’m drooling. Pure genius!
Thanks Marissa! I know, isn’t chorizo the best? You don’t really need any broth or spices if you use chorizo as a flavour base! 🙂