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!

Ingredients

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)

Preparation

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.