Chorizo scrambled eggs with tortillas
Chorizo and chilli sauce top creamy scrambled eggs in this Mexican-inspired breakfast. Serve with tortillas on the side
- 30 mins cooking
- Serves 4
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Ingredients
Chorizo scrambled eggs with tortillas
- 8 eggs
- 1/2 cup (125ml) pouring cream
- 1 (125g) cured chorizo sausage
- 1 tablespoon olive oil
- 1/4 cup fresh coriander (cilantro), finely chopped
- 4 x 20cm (8-inch) flour tortillas
- 1/2 cup (125ml) sweet chilli sauce
Method
Chorizo scrambled eggs with tortillas
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1Whisk eggs and cream in a medium bowl until combined, season.
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2Finely chop chorizo. Heat oil in medium frying pan, cook chorizo, stirring, until browned. Add egg mixture, wait a few seconds, then use a wide spatula to gently scrape the set egg mixture along the base of the pan, cook until creamy and barely set. Remove from heat, stir in coriander. Season to taste.
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3Meanwhile, preheat grill (broiler). Grill tortillas about 1 minute each side or until browned lightly.
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4Serve eggs, drizzled with sweet chilli sauce, accompany with tortillas.
Notes
If tortillas are slightly dry, dampen with a few drops of water and microwave for about 20 seconds.
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