Mexican Breakfast Tacos (Chorizo and Egg)

Name: Mexican Breakfast Tacos (Chorizo and Egg)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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; 1 tbsp olive oil; 7 oz / 200g Mexican or raw Spanish chorizo (, removed from casings (Note 1)); 2 g arlic 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; 4 small tortillas (, corn or flour (around 6" / 12 cm rounds)); Cotija or feta (, crumbled); Avocado (, diced); Cilantro/coriander leaves

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!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Mexican Breakfast Tacos (Chorizo and Egg)

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

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
1 tbsp olive oil
7 oz / 200g Mexican or raw Spanish chorizo (, removed from casings (Note 1))
2 g arlic 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
4 small tortillas (, corn or flour (around 6" / 12 cm rounds))
Cotija or feta (, crumbled)
Avocado (, diced)
Cilantro/coriander leaves

Steps

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.

Nutrition Facts (per serving)

Macronutrients

Calories41321% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $2.77

Per Serving $0.69/serving

🏠 Save ~$5.55 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
tomatoes	2	$0.75/kg	$0.15
red onion	0.5	-	-
lime juice	2 tbsp	-	-
olive oil	1 tbsp	-	-
coriander/cilantro leaves	2 tbsp	-	-
salt	0.5 tsp	-	-
Black pepper	-	-	-
olive oil	1 tbsp	-	-
/ 200g Mexican or raw Spanish chorizo	7 oz	$3.75/kg	$2.63
arlic cloves	2 g	-	-
birds eye chilies	2	-	-
onion	1 small	-	-
eggs	4 large	-	-
milk	1 tbsp	-	-
salt	0.75 tsp	-	-
Black pepper	-	-	-
tortillas	4 small	-	-
Cotija or feta	-	-	-
Avocado	-	-	-
Cilantro/coriander leaves	-	-	-