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Sunrise Chorizo Egg Tacos

These Sunshine Chorizo Egg Tacos bring together spicy chorizo, tender potatoes, and perfectly fried eggs in a warm charred corn tortilla. Topped with creamy avocado, fresh vine tomatoes and a sprinkle of cheese, they are the perfect way to start your day.
5
45 min
TOTAL TIME
613
CALORIES
$2.25
PER SERVING
Sunrise Chorizo Egg Tacos
Ingredients
16 INGREDIENTS
4 SERVINGS
Vine Ripened Tomatoes
2 small vine ripened tomatoes
chopped
Baby Potatoes
8 whole baby potatoes
chopped into 1/4 inch pieces
Hot Sauce
hot sauce
for serving
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Salt
1/2 tsp salt
Shallot
1 whole shallot
minced
Fresh Chives
2 tbsp fresh chives
finely chopped, divided
Eggs
4 large eggs
Fresh Cilantro
1 tbsp fresh cilantro
minced
Queso Fresco
1/4 cup queso fresco
crumbled
Corn Tortillas
4 whole corn tortillas
Garlic
2 cloves garlic
minced
Ripe Avocado
1 whole ripe avocado
thinly sliced
Chorizo
8 oz chorizo
Black Pepper
1/4 tsp black pepper
Unsalted Butter
2 tbsp unsalted butter
divided
Directions
12 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the chopped potatoes and sauté for about 5 minutes or until they begin to brown.
3
Season with the salt and pepper.
4
Add the minced shallot and garlic to the pan, continuing to sauté for another 5 minutes.
5
Add the chorizo to the pan, stir until well combined and continue to cook for 5 minutes until the chorizo is fully cooked and the potatoes are tender.
6
Mix in 1 tablespoon of the chopped chives and the minced cilantro and cook for another minute. Remove from heat and set aside.
7
Using the same skillet, melt 1 tablespoon butter over medium-high heat.
8
Once the butter is melted and the pan is hot, crack two eggs into the skillet. Cook until the egg whites are set, the edges are crispy and the yolks are still runny, about 5 minutes. Season lightly with salt and pepper, then transfer to a plate.
9
Repeat the process with the remaining butter and eggs.
10
Char corn tortillas over the flame of your gas burner or in a dry skillet, until slightly blackened on the edges.
11
Assemble the tacos by spreading a quarter of the chorizo-potato mixture onto each corn tortilla.
12
Top each taco with a fried egg, a sprinkling of the remaining chives, crumbled queso fresco, slices of avocado, chopped tomatoes and a dash of your favorite hot sauce.
Health Info
Macros
30g
CARBS
47g
FAT
21g
PROTEIN
Contains these allergens
WHEAT
MILK
EGGS
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Frequently Asked Questions
What are the basic ingredients for making Tacos?
What type of meat is typically used for Tacos?
How should I prepare the tortillas for Tacos?
What are some common toppings for Tacos?
Can I use a different type of meat or protein for Tacos?
What can I do if my Tacos are too dry or lacking flavor?
How should I store leftover Tacos?
What are some common mistakes to avoid when making Tacos?