This is another “kitchen sink” recipe. It’s also a breakfast dish, but is really good for dinner (especially when you have 24 farm fresh eggs and need to mow through some of them). Breakfast tacos are an Austin thing. If you are from Austin and are reading this, you are probably thinking, “Dude, how unoriginal can you get?” But in most parts of the country you may only be familiar with the breakfast burrito. And since I am from California, I can tell you that the breakfast taco kicks the breakfast burrito’s ass.
Breakfast tacos are most often scrambled eggs paired with another ingredient or two – most notably cheese, bacon, sausage, or chorizo. There are a ton of places in Austin that serve excellent breakfast tacos. A breakfast taco should be big enough for a snack, but too small for a full meal. We usually have two each for dinner.
I health the traditional chorizo and egg taco up slightly by using some lovely peppers and onions from the CSA, which I sauté with a small (about 3 oz) link of raw sausage. If you are not acquainted with chorizo, it is mightily greasy. You do not need any more oil for your veggies, I promise. Just throw them in with the sausage and fry it all up:
So here’s the recipe, adjust as needed:
4 eggs, beaten with a few dashes of hot sauce, to taste
1/2 cup finely chopped onion
1/2 cup finely chopped peppers (sweet or hot)
1/2 cup shredded cheese – jack, Chihuahua, cheddar – whatever floats your boat
3 oz raw chorizo
4 tortillas (taco size)
Garnishes – salsa, sliced avocado, chopped cilantro…
Heat frying pan to medium-high and add chorizo (removed from casing) and veggies. Fry until onions brown slightly, using your spatula to break up the sausage. Add eggs and stir until slightly firm. Remove from heat, sprinkle with cheese, and cover.
Heat the tortillas on the stove, browning slightly if desired. You can even use a little of the chorizo grease if you feel really daring, or a little olive oil. Split the egg mixture between the four tortillas, garnish, and serve!