Camping breakfast burritos
Scrambled eggs cooked with chorizo and peppers brings gentle spice to these wraps. Cool and creamy guacamole and cheese balances the flavours
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2avocados , peeled, halved, stoned and cut into small cubes
- 2tomatoes , finely chopped
- 1lime , juiced
- small bunch of coriander , roughly chopped
- 1small red onion , finely chopped
- 1-2 fresh jalapeños , finely sliced (or use another green chilli)
- 4eggs
- 1tsp ground cumin
- 2tsp chipotle paste , or 1 tsp chipotle flakes
- 2tbsp olive oil , plus a splash
- 300g chorizo , cut into small cubes
- 1red or green pepper , deseeded and thinly sliced
- 4large soft tortillas
- 250g cheddar , or feta, coarsely grated or crumbled
- hot sauce and soured cream, to serve (optional)
Instructions
Step 1
Combine the avocado, tomatoes, lime juice, coriander, red onion and jalapeños, and season with salt and pepper. Set aside. Whisk the eggs with the spices and some seasoning in a medium bowl and set aside.Step 2
Heat the oil in a frying pan over a medium heat, or cast iron skillet over ashen coals, and cook the chorizo for 3 mins, or until just beginning to colour and the oils start to release. Add the peppers and cook for 5 mins more until softened. Reduce the heat to low, then pour in the beaten egg and scramble until just cooked, about 2-3 mins. Slide onto a plate and set aside. Wipe the pan clean, return to a medium heat and add another splash of oil.Step 3
Assemble the burritos quickly, one at a time. Spoon a quarter of the guacamole over a tortilla, then a quarter of the scrambled egg, followed by a quarter of the cheese. Fold in the sides of the tortilla over the filling, then roll up from the bottom, tucking in the edges to enclose the filling.Step 4
Cook the burritos in the hot pan, seam-side down, for 1½-2 mins until golden brown, then turn over and cook for another 1½-2 mins. Serve immediately with hot sauce and soured cream, if you like.