Chorizo and Fried Egg Breakfast Tacos.
Let’s talk about the best thing ever.
And no, I don’t mean the Clueless marathon I sat through yesterday, though that did give me a great (re)appreciation for sheer button down shirts with cropped sweater vests and plaid mini skirts with matching blazers. We then spent the rest of the afternoon saying “as if” and “you can’t even drive…” in all conversations.
Really I’m probably going to use YOU CAN’T EVEN DRIVE as my response to all things this week.
What I do mean though is BREAKFAST. Surely the best thing ever.
Like I even need to tell you this? I know.
But I mentioned last week that I am in serious breakfast mode. Like so serious that we are going through eggs at a rapid pace, because I also live with a crazy man who wakes up at 4AM to make himself a full breakfast. We have no less than five cartons of eggs right now in our fridge. It’s delicious.
I’ve always loved breakfast, so it’s not like anything has changed, but right now I am eating it for every meal of the day. Seriously. Some form of breakfast food is making it into each chunk of mealtime for me.
Well, except the other night when I made these chicken and dumplings. But that’s like… biscuits? So it kind of counts as breakfast too. Whatever it is, I almost ate the whole pot by myself this week. You know, when I wasn’t eating eggs.
I’m talking about savory breakfasts, by the way – not pancakes and waffles and French toast. But I do have to say that my ideal breakfast is 95% savory and 5% sweet. Sort of like eggs benedict with four bites of French toast. Or something like that.
These tacos don’t really fall into that ideal ratio but how hard is it to make a pancake on the side?
I’m always on the fence about breakfast tacos and burritos – usually because I want some sort of pork and queso cheese in my tacos and not eggs and bacon. I mean, I want eggs and bacon in and on everything else in the universe so it doesn’t really make sense. But these!
They have some pork. I don’t always love sausage but when I do… it’s usually chorizo.
They have a little toasty potato hash with peppers and onions and personally I think… it MAKES the tacos. You can totally add bacon.
They have avocado on top… with a hefty drizzle of sour cream.
And finally – a big old egg, fried to perfection with a runny yolk. You could poach the egg too. Or scramble it if you’re into that sort of thing. [Sidebar: this is kind of a rift on the make-ahead breakfast burritos I have in Seriously Delish – those come complete with goat cheese, sweet potato hash and scrambled eggs – and are sealed up to be heated for a grab-and-go breakfast every morning. ADORE THEM.]
Either way, I’m into it.
- 1 pound chorizo, removed from the casing (if needed)
- 1 tablespoon unsalted butter
- 3 medium yukon gold potatoes, chopped
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1/3 cup sour cream, or more for serving if you really love it
- 1 lime, zest grated and juiced
- 8 flour tortillas, warmed
- a bunch of fresh cilantro, plus some chopped for topping.
- 1 avocado, sliced
- 8 eggs, fried (if serving 4 people)
- lime wedges for serving
- Heat a large nonstick skillet over medium heat. Add the chorizo and cook until cooked through, about 5 to 6 minutes, breaking it apart with a spoon as you go. Remove the chorizo and place it on a paper towel to drain. Add the olive oil to the same skillet and throw in the potatoes, peppers, onions, salt and pepper. Stir to toss. Cook until the onions soften and the potatoes are tender, about 6 to 8 minutes, stirring occasionally so the potatoes don’t stick to the bottom. Stir in the garlic and turn off the heat.
- In a small bowl, whisk together the sour cream, lime zest and juice. Add a little sprinkle of salt and pepper too!
- At this point you can leave the chorizo out by itself or mix it in with the potatoes. Warm the tortillas. Add a bit of the potato and the chorizo mixture to the center of the tortilla. Throw some cilantro on top and drizzle with the sour cream. Place a slice or two of avocado on top then finish it off with the fried eggs. Top with a sprinkle of salt and pepper and chopped cilantro. Serve immediately.
- P.S. you can obviously do this with scrambled eggs too!
don’t you just want to poke a yolk!?