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5-Ingredient Scramble Egg & Chorizo Breakfast Tacos

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 1
  • Category: Brunch
  • Cuisine: Mexican


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)


  1. 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.
  2. 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.
  3. 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. 
  4. 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.