Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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).
Heat a knob of butter in a frying pan and fry the chorizo until crisp.
Cook the tortillas in a very hot pan for a few seconds until softened and warmed up.
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.
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.