Thursday, 17 April 2014

Chorizo Breakfast Tacos

I'm a little obsessed with brunches and love to try out lots of new ideas...

Cooking the eggs with the chorizo means they absorb all that amazing flavour and colour.

You could use soft gluten free taco tortillas but tacos shells work better because of the contrast between the crisp taco shells and the soft eggs.

(Serves 3-4, depending how hungry you are)

8 taco shells
100g chorizo, diced
6 eggs
1 tbsp margarine
Splash of milk
1 avocado, sliced into 8 & tossed in lemon juice
20g feta, crumbled 
Salt & pepper
1 tsp oil

Pour the oil into a large frying pan and add the chorizo, cook for a few minutes until golden and the oil runs orange.

Beat the eggs with the margarine and milk. Season and then add to the chorizo. Stir on a medium heat for 3-4 minutes until cooked through and scrambled and the eggs have combined with the orange oil.

Lay out the taco shells and divide the mixture between them. Top with the avocado and crumbled feta. 

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