Mexican Breakfast Tacos (Chorizo and Egg)

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

• 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 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
• 4 small tortillas (, corn or flour (around 6" / 12 cm rounds))
• Cotija or feta (, crumbled)
• Avocado (, diced)
• Cilantro/coriander leaves

Instructions

1. 1

   Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.

2. 2

   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.

3. 3

   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.

4. 4

   Warm tortillas in the microwave or oven, per packet instructions.

5. 5

   Add salt to pico de gallo and toss.

6. 6

   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.