Name: Spicy Breakfast Burrito
Total time: 30 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 8 Eggs; 200g Chorizo; 3 Tomatoes; ½ Red Onion; A Handful Of Coriander; 2 Tbsp Bull’s-Eye Carolina Reaper Extra Hot Sauce; 1 Lime; 50g Cheddar Cheese; 1 Avocado; 4 Tortillas; Salt; Black Pepper; Olive Oil

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The perfect start to your day, all packed up in a tight burrito. Filled with crispy chorizo, spicy salsa, cheese, avocado and soft fluffy eggs.

Spicy Breakfast Burrito

Whisk the eggs in a large bowl with some salt and pepper. 

Crumble the chorizo into a hot pan and cook for 8 mins. Remove and set aside, leaving behind the stained chorizo oil.

Turn the heat down to the lowest setting and pour in your eggs. Using a spatula cook for 3 - 5 mins on a very low heat stirring constantly until the eggs are just set. 

Finely chop the tomatoes, red onion and coriander. Mix this all in a bowl with Bull’s-Eye Carolina Reaper Extra Hot Sauce and the juice and zest of a lime. 

Grate the cheese and scoop the meat out of the avocado, slice thinly. 

Grab your tortilla and add in ¼ of the eggs. Add a few tablespoons of salsa, chorizo then cheese and finally avocado. Roll tightly in a burrito fashion and then toast on a dry saucepan seam side down. 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6265260585001

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

£5-£8

Mexican-Inspired

Spicy 
Breakfast
Burrito

849 A9269 1

Breakfast

Brunch

Lunch

Whisk the eggs in a large bowl with some salt and pepper.

Crumble the chorizo into a hot pan and cook for 8 mins. Remove and set aside, leaving behind the stained chorizo oil.

Turn the heat down to the lowest setting and pour in your eggs. Using a spatula cook for 3 - 5 mins on a very low heat stirring constantly until the eggs are just set.

Finely chop the tomatoes, red onion and coriander. Mix this all in a bowl with Bull’s-Eye Carolina Reaper Extra Hot Sauce and the juice and zest of a lime.

Grate the cheese and scoop the meat out of the avocado, slice thinly.

Grab your tortilla and add in ¼ of the eggs. Add a few tablespoons of salsa, chorizo then cheese and finally avocado. Roll tightly in a burrito fashion and then toast on a dry saucepan seam side down.

Wrap in foil to keep warm and enjoy.

Fakeaway

Munchies

Meal-Prep

Comfort

Chorizo

Gram

Tomato

Red Onion

Onion

Coriander

Hot Sauce

Tablespoon

Lime

Cheddar Cheese

Cheese

Avocado

Tortilla

Salt

Black Pepper

Olive Oil

Burritos

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