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There are not many family recipes that are new to me anymore. Many of them, like my Mum’s Bolognese Sauce, our favourite Skinny Store Cupboard Barbecue Chicken, and my Dad’s Hot Prawns in Garlic Butter that now grace the back cover of my latest cookbook I’ve been making for years. However, during lockdown at my parents house I added something new to my repertoire: my Dad’s amazing chorizo scrambled eggs.
He was making them – simple scrambled eggs made with little chunks of cooking chorizo and fresh tomato – served over toast, but one morning when there was no white bread yes (I know, I know, I just hate the brown stuff!) I stuffed them into a tortilla instead. Thus, these amazing breakfast tacos were born.
They’re so easy, so simple, I don’t really think there is much left to say about them. Any cooking chorizo (the stuff that comes soft and raw, rather than the cured salami) will do – I’ve used cheap supermarket and fancy Spanish with not much of a difference.
Herbs are pretty important here to give the eggs a bit of a lift – I’ve used chives here because they’re delicious and I’ve got them growing on my patio as Ocado did not deliver my coriander last week (is it just me that it is the only herb I just have no luck growing myself at home?) but either work well. Lime wedges are optional: I serve them on the side depending on my mood.
Most of us can only get soft flour tacos from the supermarket, and they would be great here, but to take these tacos to the next level I urge you to seek out fresh corn tortillas – I like The Cool Chile Co which you can order online directly or through Ocado, or buy from Whole Foods – stock up, they freeze really well!
Easy scrambled egg and chorizo breakfast tacos with fresh coriander and tomato, perfect both on weekday mornings and lazy weekend brunches.
2 corn or flour taco wraps
2 small cooking chorizo
1 small tomato (or 3 cherry tomatoes)
2 large eggs
freshly ground sea salt and black pepper
finely chopped chives or fresh coriander
lime wedges (optional)
If you’re using corn tortillas, charr them slightly in a very hot, dry frying pan set over a high heat or over the burger of a gas hob using tongs. Set aside.
Chop the cooking chorizo and the tomato into small pieces. Whisk the eggs in a small jug or bowl along with a good amount of freshly ground sea salt and black pepper, and prepare the herbs.
Heat the chorizo pieces over a medium high heat in a small, non-stick frying pan. Cook for a few minutes until cooked through and they’ve released a good amount of their oil. Add the tomatoes and cooke for another minute or two until soft.
Stir in the beaten eggs and scramble gently until just set. Remove the pan immediately from the heat and serve straight away with the tortillas, fresh herbs and lime wedges, if using.
To scale this up to serve 2, I usually use just 3 eggs, and just 3 pieces of cooking chorizo.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*