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Wednesday, 22 February 2012

chorizo scrambled eggs taco

It's so easy to go through the morning motions on auto-pilot, doing the routine until the second cup of tea or shot of coffee engages your brain. Have you ever had one of those mornings where you were not firing on all cylinders? Maybe you've sent your child to school with a lunchbox packed with meaty treats on an 'Ash Wednesday' when the rest of her 'God fearing' classmates were dutifully observing the religious teachings of the school? No? Nobody? Just me then I guess!

Here's a nice spicy start to the day to get all your senses firing - Chorizo and Scrambled Eggs Breakfast Tacos! This serves two (befuddled) adults very generously. 

I've made it without the cheese and you wouldn't really miss it. But here I've put the original recipe as I first made it from Bon Appétit Magazine. They mention a vegetarian substitute for the chorizo called Soyrizo, I don't know what that is or if you can get it here in the meat-loving isle of Ireland, but I'm sure there must be something similar on the market… but that's no reason to get it, it just sounds wrong!

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh coriander (cilantro for d'mericans)
7 ounces cooking chorizo, casing removed if necessary
4 green onions, sliced
Sour cream, salsa and lime to serve (optional)

Brush a large nonstick pan with olive or vegetable oil. Char the tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in a pan. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons coriander in a medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and your favorite salsa, mild or spicy.


  1. Don't worry, probably there were a few more moms that did that ;) But this tacos look delicious.

  2. You are not alone. Mine had a nice fat mortadella sambo yesterday. Did not even think about it until right now! The eggs look gorgeous Amee.

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  4. It's hard to beat the combination of chorizo and egg - such a perfect hearty breakfast (or in fact any other meal of the day!)

  5. What a beautiful combination and something I would enjoy eating at any time of the day. Delicious :-)

  6. Mmm, this looks delicious, I imagine it would really set you up for the day. My other half starts work at 6.30 am but always comes home around 9 to bring the kids to school and tuck into a lovely breakfast, he'd be thrilled to arrive home to this! Thanks for sharing - I'll certainly win brownie points with this one!
    Nicola :)

  7. Might even make this for lunch.... looks delicious!

  8. Chorizo for breakfast? Will you marry me?


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