Why recepie famous for?
A great recovery breakfast that has a zing of spice and the strong flavours of Chorizo piled into a soft taco. I usually find that one is enough per person but if you're really starving, then you'll need two!
Ingredients
PICO DE GALLO2 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.
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