Chorizo & Egg Breakfast Tacos

Chorizo & Egg Breakfast Tacos

It started with a business trip to Texas in 2016. It was my first real business trip. My co-worker (Libby, who is somewhat of an aviation food connoisseur) asked if I wanted to stop by Root Down, a restaurant in the terminal. We got sweet potato fries with curry sauce and I realized that whatever I had previously thought about airport food was wrong. (Fruit cups, low fat yogurt, and granola bars? Move aside!)

Fast forward to 2017: I’m traveling to Ecuador for a client. I had been on a few business trips since that one to Texas, but none as cool as this one — Ecuador! South America! Hadn’t I graduated with a Spanish Degree just for this?! Going into Marketing I had pretty much thought those international opportunities were behind me. Anyhow, I was on my own, so the world was my oyster and the schedule was whatever I said it was. Which means there was time to stop at Root Down, and breakfast was in order. I sat at a table for one with a view of the tarmac and ordered tacos. In that moment I felt awkward by myself, and took solace in those tacos, taking my sweet time. Each taco was small — made on a 4-inch tortilla - and stuffed with greasy chorizo and fluffy scrambled eggs.

My next encounter with those tacos was this August. It was 6am as we rode the bus to the airport, and by the time we made it to security our stomachs rumbled for breakfast. It was Oliver’s idea, that day, to stop at Root Down but of course I didn’t protest. We both ordered the tacos and coffee and finally, digging into our breakfast, we were on vacation.

Chorizo & Egg Breakfast Tacos

This taco recipe is my home rendition: chorizo crumbles, scrambled eggs, fresh cilantro, tomatoes, and queso fresco. I replaced the pickled red onions with minced fresh red onions that star on Root Down’s menu, because at home it’s easier (and I like the fresh flavor). And added avocado, because we weren’t going to make tacos without avocado.

When you make these, it might be easier to just cook up an entire pound of chorizo versus the exact amount you need. It will store well in your fridge, and can go into future meals (great in soups!) or make it easier for you to get breakfast going tomorrow. You could also plan to serve a crowd: make a breakfast taco bar!

Maybe it’s just nostalgia, but these tacos for breakfast feel a bit like a vacation. Enjoy!

Chorizo & Egg Breakfast Tacos

Chorizo & Egg Breakfast Tacos

Published November 8, 2018 by
   Print This Recipe

Yield: 3   |    Active Time: 30 minutes



Ingredients:

  • 6 six-inch corn tortillas
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon coconut oil
  • 1/2 cup chorizo crumbles, cooked and heated
  • 1 Roma tomato, diced
  • 1/2 an avocado, sliced
  • 1/4 cup queso fresco crumbles
  • 1 tablespoon minced red onion
  • 2 tablespoon minced cilantro
  • Optional: hot sauce of choice, to taste
  • Optional, for serving: lime wedges

  • Directions:

    1. Prep your ingredients first in this recipe, as once the eggs are cooked, you’ll want to immediately start assembling your tacos. So, dice that tomato, slice the avocado, and mince the cilantro and red onion now. Reheat or cook the chorizo.
    2. Warm the tortillas. There are plenty of ways you can get this done: place them in a preheated oven for a few minutes, warm them in a toaster oven, or heat them in a dry skillet. Whatever you do, watch them closely so as to avoid burning them or drying them out too much. Just a few minutes will do.
    3. Now, crack eggs into a medium sized mixing bowl. Add salt and pepper and whisk until they are a creamy yellow color and slightly frothy.
    4. Heat coconut oil over medium heat in a 10-inch skillet. When oil sizzles, pour in eggs. As eggs begin to set (it will take a minute or two), use a wooden spatula, to pull the eggs across the pan, stirring them. Continue until no visible liquid egg white remains, and then move the pan off the heat. (Tip: If there are other things to do or prepare, I sometimes will pull the pan from the heat a little bit early, say 30 seconds, to avoid over cooked eggs. They will continue to cook in the pan until you serve them.)
    5. Assemble tacos: take tortillas out of the toaster, and top each with a heaping tablespoonful of chorizo. Divide egg mixture evenly amongst tortillas, and then top each with diced tomato, a slice of avocado, queso fresco, minced red onion, and cilantro.
    6. Serve hot with hot sauce on the side, and lime wedges if using.

    Comment

    Cheesy Pesto Scramble

    pesto scramble

    Have you ever been eating, and gone for the next bite only the realize--oh! There's none left. That's what happened here: I was eating breakfast (more like slurping it up), and savoring the flavor of pesto swirled with my veggies and eggs. And then it was gone, and my tastebuds were totally unsatisfied. Pesto, pesto on everything! they cried. 

    So, of course, I had to make the same breakfast for the next three days straight just to satisfy their pleas. 

    pesto scramble

    This recipe is quite easy, which makes it manageable in the early morning, but it's also satisfying enough to be the main show at brunch. 

    First, soft scrambled eggs, rich with yolk-y color and fluffy, too.

    pesto scramble

    Then the veggies-- a bunch of bright greens to power you up! A mix of broccoli, green bell pepper, and zucchini, all chopped into a fine dice and sautéd with onion. 

    An uninhibited smear of bold pesto. 

    And then finally, a bit of melted cheese.

    (Dairy free? Go ahead and skip the cheese. Find a pesto that fits your dietary needs--one made with nutritional yeast instead of parmesan, perhaps- and then dive in! No one should miss out on this glorious breakfast). 

    pesto scramble
    pesto scramble

    Cheesy Pesto Scramble

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Serves: 1   |    Total Time:



    Ingredients:

    • 1/4 cup broccoli florets (cut small)
    • 1/4 cup diced zucchini
    • 2 tablespoons diced onion
    • 2 tablespoons diced green bell pepper
    • 2 tablespoons pesto
    • 2 eggs
    • 1 ounce cheese, in thin sliced or shredded
    • Salt & Pepper
    • 2 teaspoons coconut oil

    Directions:

    1. Heat 1 teaspoon of coconut oil in a medium sized skillet. Once oil is hot, add the onion to the pan, and sauté until transparent. Add broccoli, peppers, and zucchini. Cook until seared and broccoli is bright green.
    2. In a small skillet, heat the other teaspoon of coconut oil over low heat. Whisk the eggs, along with a pinch of salt, together until well scrambled. Once oil is hot, pour scrambled eggs into the pan. Using a wooden spoon, gentle fold the eggs after 2 minutes. Repeat until the eggs are still slightly loose, but mostly cooked through.
    3. Add the veggies to the eggs, and fold in. Add the pesto, and stir in. Top entire scramble with cheese. Wait just 1-2 minutes, until cheese is melted.
    4. Use a spatula to serve the food onto a plate. Top with pepper and serve hot.

    2 Comments