Filter
Reset
Sort ByRelevance
Wkndyummychef
Mexican eggs with taco chips
Share
Tweet
Pin
Whatsapp
Print
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.
-
50 minMain dishorange pumpkin, chicken drumsticks, coriander seeds, olive oil, arugula, balsamic vinegar,chicken and pumpkin from the oven
-
30 minMain dishonion, medium sized egg, chilled herb bunch, caraway seed, fresh green beans, peanut oil, vegaschnitzel, Cherry tomatoes,vegaschnitzel with rösti cookies and green beans
-
25 minMain dishsomething crumbly potatoes, frozen kale, onion, Red pepper, liquid margarine, garlic, farmers free range sausage, semi-skimmed milk,kale stew with red peppers
-
30 minMain dishegg pancake mix, chicken fillet, olive oil, Mexican spices, chili powder, garlic, Red pepper, lemon zest, lemon, Red pepper, onion, maize, pineapple piece, peanut oil, sunflower oil, coriander, coconut grater,pancake chicken hawaii
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it