Description
Switch up your morning egg routine with these sensational chorizo and egg breakfast tacos topped with tomatoes, onion, avocado, feta and cilantro. Use gluten-free or low-carb tortillas for a healthy twist.
Ingredients
Scale
For chorizo mix
- 2 tablespoons olive oil
- 1 onion, diced
- ½ teaspoon salt
- ½ red pepper (capsicum/bell pepper), diced
- ½ green pepper, diced
- 200 g chorizo (7–8 oz), peeled and diced into small cubes
- 1 clove garlic, diced
- ½ teaspoon cumin
- ½ teaspoon paprika (smoked paprika ideally)
Other toppings
- 4–6 eggs (1–2 per serving depending on hunger)
- A splash of oil or butter for cooking
- Salt and pepper to season
- 1 avocado, diced or sliced
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped coriander
- 1 cup chopped fresh tomatoes
- 1/3 cup diced red onion
- 1 lime, cut into wedges
- Hot sauce or salsa for serving
- 4 low-carb tortilla wraps (see notes)
Instructions
- Heat olive oil in a skillet/frying pan over medium-high heat. Add onions, peppers and diced chorizo and cook for 7-8 minutes until softened, slightly caramelised and chorizo browned.
- Add the garlic, cumin and paprika at the end and stir through for 30 seconds. Remove to a bowl.
- In a clean pan, heat the tortilla wraps one at a time. Pan-fry on each side for 30 seconds to 1 minute until golden brown. Set aside in a bowl covered with a towel to keep warm.
- Finally, pan-fry the eggs until sunny side up, season with a little salt and pepper. You can also scramble the eggs. While the eggs are cooking, prepare other ingredients.
- To assemble, fill the tortilla with a little chorizo mix and egg on top, then scatter a little more chorizo mix over the top. Top each tortilla or place on the side the following: diced avocado, diced red onions and tomatoes, coriander and crumbled feta. Place a wedge of lime on top. Drizzle with hot sauce or salsa or serve on the side in a ramekin.
Notes
- I used Mission brand low-carb tortillas (like these), which are slighter bigger than the small street tacos. You are welcome to use any tortillas you like and make 6-8 smaller ones instead of 4 large ones.
- For a paleo, Whole30, keto version, serve in bowls without tortillas.
Nutrition
- Serving Size: 1 large tortilla with 1 egg, chorizo mix and toppings
- Calories: 536
- Sugar: 6.8 g
- Sodium: 485.6 mg
- Fat: 34.8 g
- Carbohydrates: 25.3 g
- Fiber: 11.7 g
- Protein: 29.4 g
- Cholesterol: 197.1 mg
Keywords: Tacos, Tortillas, Tex Mex, Low Carb, Chorizo Recipes, Taco Recipes, Egg Recipes