Ok so the brunch wars went on hold for a few weekends whilst I was away visiting family, and whilst we were both ill – you just don’t fancy an extravagant brekkie when dosed up on Lemsip and feeling nauseous. But they’re back!
Alex made some more awesome pancakes (I think he’s obsessed!), then I tried to top it, and I’m sure I came pretty close with my latest breakfast – breakfast tacos!
We had some leftover standing soft tacos from dinner in the week, which is where my inspiration first came from – I just hate waste! So I got thinking about all the wonderful breakfast toppings I could pile into them, and obviously which would be the best combos because let’s face it not everything would go well together in a taco – I think I’ll do without avo and baked beans together.
But there are literally so many combos to try – and so I’ve become obsessed! I’ve made sausage and chorizo with chilli parmesan scrambled egg, I’ve had avocado, tomato and spicy chorizo, topped with chilli and fried egg, I’ve made everyone chilli scramble with spinach, chorizo and avo tacos, topped with halloumi and, I really enjoyed my veggie option, featuring pepper, refried beans, tomato and fried egg too.
We even got our other housemate involved, so it’s basically a taco breakfast party at the weekend!
I think my favourite had to be the avocado and chorizo ones as they’re two of my fave ingredients, which go so well together, and so I just had to share that recipe with you guys.
They’re packed with flavour, and so fresh, yet so versatile, so if you fancy substituting something, or adding another ingredient into the mix, do it! But let me know, because I might want to try it too!
I hope you enjoy!
Chorizo, Avo & Tomato Breakfast Tacos
One of my favourite breakfast dishes right now!
- 80 grams chorizo
- 1 tbsp olive oil
- 2 tomatoes, medium
- 1 avocado, medium
- 1/2 tsp chilli flakes
- 4 tacos soft stand'and'stuff, or small flat tortilla
- 4 eggs
- 1/2 lime sliced, to garnish
Chop the chorizo into little cubes. Heat half of the oil in a frying pan, add the chorizo and cook through over a low heat.
Whilst the chorizo is warming, chop the tomatoes and avocado into small bitesize pieces, and combine with the chilli flakes in a bowl. Leave to the side.
In a separate frying pan, heat the remaining oil. Crack your eggs into the pan and cook over a low to medium heat, allowing extra time for the rest of the prep (it's easier to judge timing if over a low heat).
Heat the four tacos in the microwave for 30 seconds. Split the avocado and tomato mixture between the tacos, sprinkle with chorizo and top each taco with a fried egg and a slice of lime.