Ingredients
- butter for frying
- cooking chorizo sausages 3, casings removed and cut into pieces
- blue corn tortillas or soft corn tortillas 6, (buy blue tortillas from mextrade.co.uk)
- double cream 1 tbsp
- eggs 4
- avocado 1 ripe, halved, then sliced into strips
- crisps (we used M&S jalapeño-flavoured crisps) a handful
- coriander stalks finely chopped to make 1 tbsp
- lime 1, wedged, to serve
PICKLED ONION
- red onion 1 medium, thinly sliced
- jalapeño 1, deseeded and finely chopped
- limes 2, juiced
- agave syrup 1 tbsp
Method
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Step 1
Combine the onion, jalapeño, lime juice and agave syrup in a bowl. Add a pinch of salt and massage into the onion for a minute or so. Leave to sit for at least 30 minutes (this can be made a few days in advance).
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Step 2
Heat a knob of butter in a frying pan and fry the chorizo until crisp.
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Step 3
Cook the tortillas in a very hot pan for a few seconds until softened and warmed up.
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Step 4
Whisk the double cream into the eggs and season. Melt a knob of butter in a pan over a low heat and pour in the egg mixture. Using a silicone spatula, swirl and sweep the eggs until they look slightly thickened. Take the pan off the heat before they’ve finished cooking and the mixture still looks a bit wet.
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Step 5
To serve, put the tortillas on a plate and top with sliced avocado, scrambled egg, chorizo, pickled onion, crisps and coriander stalks. Serve with a lime wedge for squeezing over.
Nutritional Information
- Kcals 398
- Fat 22.2g
- Saturates 7.2g
- Carbs 34.8g
- Sugars 7.3g
- Fibre 5.7g
- Protein 11.8g
- Salt 1.5g
