Chorizo and Scrambled Egg Breakfast Tacos

Ingredients for Chorizo and Scrambled Egg Breakfast Tacos

• 4 tortillas di mais

• 120g grated extra-sharp white cheddar cheese

• 4 uova grandi

• 60ml chopped fresh coriander, divided

• 200g fresh chorizo sausage, casing removed if necessary

• 4 spring onions, sliced

• Soured cream (optional)

• Hot sauce or salsa (optional)

Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 30g grated cheese and set aside.

Whisk eggs and 2 tablespoons coriander in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add spring onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons coriander. Fold each tortilla in half. Serve with soured cream and hot sauce, if desired.

Avvertenza

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