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Chorizo & Eggs Breakfast Tacos

Chorizo & Eggs Breakfast Tacos

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Pan-Fried
  • Cuisine: Tex Mex
  • Diet: Gluten Free


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.



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 (78 oz), peeled and diced into small cubes
  • 1 clove garlic, diced
  • ½ teaspoon cumin
  • ½ teaspoon paprika (smoked paprika ideally)

Other toppings

  • 46 eggs (12 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)


  • 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.


  • 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.


  • 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

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