Mexican eggs with taco chips

Name: mexican eggs with taco chips
Total time: 25 min
Yield: 4
Ingredients: 100 gram tortilla chips natural; 4 big eggs; 2 teaspoon taco herbs; 2 tablespoon oregano; 3 big tomatoes; 2 carrots; 175 gram gourmet paprika cubes; 1 onion; 250 gram chorizo sausage

Ingredients

Directions

Chop the onion.
Cut the carrots into tiny blocks of three to four millimeters.
Cut the tomatoes into pieces.
Finely chop the oregano.
Remove the skin from the chorizo sausage and cut the sausage into small cubes.
Fry the chorizo cubes gently in a frying pan.
Pour the most melted fat out of the pan.
Scoop the onion, pepper and carrot through the chorizo and cook gently for 3-4 minutes.
Put the tomato cubes, oregano and taco herbs through and fry everything for another two to three minutes.
Make four cavities in the mixture in the pan and break an egg above each cavity.
Let the eggs coagulate over medium to high heat in four to five minutes.
Scoop the eggs with chorizo and vegetables on the plates and sprinkle with taco chips.
Tip: Pour a young red wine, such as Duclos Cabernet Sauvignon or Route du Soleil Merlot.