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Mexican egg and chorizo scramble

If you likeHuevos rancheroswhy don’t you try this Mexican egg and chorizo scramble variation? It’s very easy to make, filling and yummy -  you can make it as fiery as you like by using spicy chorizo and/or chilli pepper. Serve it with a simpletomato and avocado salsaor a crispy salad. Perfect for a weekend brunch or lunch! For a vegetarian version leave out the chorizo – or substitute it with courgette.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g chorizo can be spicy
  • ½ red pepper
  • 1 chilli pepper jalapeño or other, optional
  • 4 spring onions
  • 2 tomatoes
  • 4 eggs beaten
  • 2 tbsp chopped coriander or parsley
  • 4 corn or other gluten-free tortilla

Method
 

  1. Dice the chorizo, red pepper and tomatoes. Thinly slice the spring onions and chilli.
  2. Heat a small spoonful of oil in a large, non-stick frying pan. Add the chorizo and red pepper, then gently fry until the chorizo has released its fat and the pepper has softened.
  3. Add the tomatoes, chilli (if used) and spring onion, put a lid on and gently sauté for about 5 minutes until the tomatoes have softened. Now add the beaten eggs, turn up the heat and keep stirring while scrapping the egg off the base of the pan. Add the chopped herbs and keep stirring till the egg is cooked, i.e. no longer runny (but the scramble should remain moist).
  4. Meanwhile warm the tortillas in the oven or in a pancake pan.
  5. Fill the tortillas with the egg mixture, roll them up and serve.