Breakfast Tacos

Makes 6 tacos

Ingredients
1 tablespoon olive oil
200g chorizo sausage, sliced
1 teaspoon cumin seeds
2 cloves garlic, sliced
1 red onion, finely sliced
1 red capsicum, core removed and sliced
200g tinned black beans, drained and rinsed

Crispy eggs
1cm deep neutral oil
6 size 7 eggs

To serve
1-2 avocados, sliced
6 flour or corn tortillas
½ cup coriander leaves

Hot sauce

Breakfast Tacos

Method

Method

Heat the oil in a frypan over a medium heat. Add the chorizo and fry until golden and crisp. Add the cumin seeds and garlic and fry briefly before adding the onions and capsicum. Reduce the heat to low and fry until softened, stir regularly. Stir through the black beans and season with salt and pepper. Remove from the heat and set aside.

In a small fry pan, heat 1cm of oil over a medium/high heat. Carefully crack an egg into the center and fry until the whites have bubbled up and the edge is crisp. Repeat with remaining eggs. You can cook this in a larger pan and do a few at a time, you’ll just need to use more oil.

Briefly fry the tortillas then top with fried egg, chorizo, vegetables and beans, sliced avocado, coriander leaves and hot sauce.

Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz

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