Breakfast for 4

Mexican Breakfast Tacos

Name: Mexican Breakfast Tacos
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tomatoes; 1/2 red onion; 2 tbsp lime juice (optional); 1 tbsp olive oil; 2 tbsp coriander/cilantro leaves; 1/2 tsp salt; black pepper; 1 tbsp olive oil; 7 oz / 200g mexican or raw spanish chorizo; 2 cloves garlic; 2 birds eye chilies (optional); 1 small onion; 4 large eggs; 1 tbsp milk; 3/4 tsp salt; black pepper; cotija or feta; avocado; cilantro/coriander leaves

These breakfast tacos pair seasoned chorizo and firm scrambled eggs with fresh tomato, onion, lime, and avocado.

$1.92per serving $

30 minstart to table

4servings

Mexican Budget Breakfasts Lunches

Ingredients

2 tomatoes
1/2 red onion
2 tbsp lime juice (optional)
1 tbsp olive oil
2 tbsp coriander/cilantro leaves
1/2 tsp salt
black pepper
1 tbsp olive oil
7 oz / 200g mexican or raw spanish chorizo
2 cloves garlic
2 birds eye chilies (optional)
1 small onion
4 large eggs
1 tbsp milk
3/4 tsp salt
black pepper
cotija or feta
avocado
cilantro/coriander leaves

Steps

Chop the tomatoes, red onion, cilantro, and optional chilies, then mix them with lime juice, half the salt, and pepper.
Heat one tablespoon of olive oil in a large skillet over medium heat, then cook the chorizo for six minutes until it reaches 160 F.
Add the small onion and garlic, then cook for three minutes until softened.
Whisk the eggs with milk, remaining salt, and pepper in a bowl.
Pour the eggs into the skillet and cook for five minutes, stirring gently until firm.
Top the cooked mixture with the tomato salsa, cotija or feta, avocado, and cilantro.

Main ingredient on sale this week? See what to make with bratwurst and other fresh sausage on sale.