This might be called a breakfast burrito but really it should be called an any time burrito because, let’s face it, a combo this good should be enjoyed at any time of day!
Loaded with veggies, eggs, smoky chorizo and our creamy Guacamole this burrito hits the spot every time.
Serves: 4-6
1. Remove the skins from the chorizo and chop into small pieces. Place a large frying pan on a medium heat and when hot, add the chorizo and cook till the oil has been released and the chorizo is slightly crispy, around 5 -8 minutes. Remove the chorizo with a spoon and place in a large bowl, but try to leave as much oil in the pan.
2. Add the onions and peppers, increase the heat a little, season with salt and pepper and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring frequently, till they are soft, but still with a little bite. Reduce the heat if they are catching or turning black. Remove from the pan and add to the chorizo and reduce the heat.
3. Break the eggs into a bowl, whisk till well combined and season with salt and pepper.
4. Add the oil or butter to the pan (let the butter melt if using), then add the eggs to the pan and stir with a spatula or wooden spoon till they are scrambled and no longer wet looking, 2-3 minutes. Add the peppers, chorizo and grated cheese back to the pan and mix through till the cheese has started to melt, then turn the heat off.
5. For best results, warm your tortillas in a hot, dry frying pan for a few seconds on each side to soften. To make a burrito, lay on a board, spread a large spoonful of guacamole across the middle, then top with some of the egg and chorizo mix. Fold the tortilla sides in over the filling. Then roll the bottom flap up and over the filling, holding the sides in tight as you roll the flap over. Try and keep the filling pressed into the middle as you continue rolling over onto the top flap, to form a seal. Repeat with remaining tortillas. You can then quickly toast the top and bottom of each burrito in the hot pan if you want to give them a golden crust, or serve straight away.
