Spicy Breakfast Burrito

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Step 1.

Whisk the eggs in a large bowl with some salt and pepper.

Step 2.

Crumble the chorizo into a hot pan and cook for 8 mins. Remove and set aside, leaving behind the stained chorizo oil.

Step 3.

Turn the heat down to the lowest setting and pour in your eggs. Using a spatula cook for 3 - 5 mins on a very low heat stirring constantly until the eggs are just set.

Step 4.

Finely chop the tomatoes, red onion and coriander. Mix this all in a bowl with Bull’s-Eye Carolina Reaper Extra Hot Sauce and the juice and zest of a lime.

Step 5.

Grate the cheese and scoop the meat out of the avocado, slice thinly.

Step 6.

Grab your tortilla and add in ¼ of the eggs. Add a few tablespoons of salsa, chorizo then cheese and finally avocado. Roll tightly in a burrito fashion and then toast on a dry saucepan seam side down.

Step 7.

Wrap in foil to keep warm and enjoy.

You can make a big batch of these and then freeze them! Just pop them in the microwave for a few minutes to defrost, without the foil of course. If you cant handle spice, then try the milder versions ie. The Louisiana Chipotle Medium and the Kentucky Habanero Hot.

8 Eggs
200g Chorizo
3 Tomatoes
½ Red Onion
A Small Handful Of Coriander
2 Tbsp Bull’s-Eye Carolina Reaper Extra Hot Sauce
1 Lime
50g Cheddar Cheese
1 Avocado
4 Tortillas
Olive Oil