These filling burritos are quick and easy to make for a breakfast to get you going for the day.
Ingredients
Onion
Tomatoes
Eggs
Soft shell tacos
Avocado
Grated Cheese
Olive oil
Salt
Pepper
Paprika
Oregano
Hot sauce
Serves
As many as you want! I use 1/4 of an onion, 1 small tomato, 2 eggs, 1/4 avocado and 2 taco shells per serve, so just adjust the quantities to fit as many as you want to feed.
Method
1. Chop up the onion and fry in olive oil until it is translucent
2. Meanwhile, chop up your tomatoes (1 small tomato per serve), and crack the eggs into a bowl (2 eggs per serve) with some salt and pepper, then lightly beat the eggs with a fork.
3. Once the onion is cooked, add the tomato to the onion and continue to fry. While this is cooking, lay out two taco shells per plate, and slice up your avocado.
4. Once the tomatoes are soft and browning slightly, shake in the paprika to taste (I like to use a lot of paprika to give it a nice rich flavour and colour). Give this a good stir and continue to fry a few more minutes, being careful not to burn anything.
5. Add roughly an 1/8 of the avocado to the middle of each taco, then top with the tomato onion mix, dividing it evenly between each taco.
6. Add a splash more olive oil into your fry pan and then tip in the egg mix to cook over a low heat. Keep stirring to ensure they cook evenly. Be careful not to overdo the eggs! Once they are mostly cooked but are still slightly liquidy, turn off the heat and continue stirring just until the they are no longer runny. At this point immediately divide the eggs up between the tacos.
7. Sprinkle over a bit of grated cheese, salt, pepper and oregano. If you want to present these burritos nicely, you can fold them up and hold in place with a toothpick, then sprinkle over a little bit more paprika for colour
8. Serve together with the hot sauce.