May 16, 2019
Recipes

Recipe: Chorizo breakfast tacos with avocado salsa

One thing we all need on polling day is a good breakfast, and Callum Hann’s spicy breakfast tacos will keep you full and warm while you’re waiting in line at the voting station. Just make sure you leave room for a democracy sausage…

Chorizo breakfast tacos with avocado salsa
Makes 8, serves 4

Ingredients:
1 Lebanese cucumber, diced
1 punnet cherry tomatoes, halved
1 avocado, diced
1/2 bunch coriander, leaves picked
Juice of a lemon
2 tbsp olive oil
8 eggs
1 tbsp rice bran oil
8 tortillas, to serve

Chorizo sauce
1 tbsp olive oil, plus
1 tbsp extra
1 chorizo sausage, sliced thinly
1 red onion, sliced
1/2 carrot, diced
1 celery stalk, finely sliced
3 cloves garlic, finely sliced
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp fennel seeds
700g jar tomato passata
400g can kidney, black or cannellini beans, rinsed and drained

Method
First, make the chorizo sauce. Heat one tablespoon of olive oil in a large frying pan over medium heat. Fry chorizo until golden, then add onion, carrot, celery and garlic. Cook until onion softens. Stir in paprika, cumin and fennel seeds, then add tomato passata. Simmer for 10-15 minutes or until thickened and slightly darker in colour. Stir in beans. This can be made ahead of time and frozen. To make the salsa, mix together cucumber, cherry tomatoes, avocado and coriander. Season with lemon juice and olive oil. Heat a non-stick frying pan over high heat. Add the rice bran oil and then crack the eggs in one at a time. Once the edges and base of the egg have set, remove the pan from the heat and allow the residual heat of the pan to finish cooking the egg. Alternatively, flip them to get an “over easy” result. Divide chorizo sauce and salsa between tortillas. Top each tortilla with an egg then serve.

This recipe was first published in the February 2018 issue of SALIFE.

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