Serves 4
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For the tacos:

To serve:

  1. In a frying pan, add 1tsp oil. Add the chorizo and fry until golden. Use a slotted spoon to remove to a plate lined with kitchen paper.
  2. For the eggs, to a pot add the eggs, milk, chili, coriander, salt and pepper. Over a medium heat, cook the eggs, using a wooden spoon and stirring continuously. Cook until the eggs start to set, remove from the heat while they are still a bit wet, the eggs will continue to cook. Add more seasoning if required.
  3. To assemble, add the eggs to a warm tortilla wrap, sprinkle on the cooked chorizo and grated cheese. Add chopped avocado, sliced cherry tomatoes, sprinkle on extra coriander and sliced chilli. Serve with lime wedges.

Nutrition Facts

Per Serving: 570kcals, 37.9g fat (12.4g saturated), 30.9g carbs (2g sugars), 26.7g protein, 4.5g fibre, 1.208g sodium

EggsDairy-freeBreakfast & Brunch

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