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Mexican eggs with taco chips
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Ingredients
Directions
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Chop the onion.
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Cut the carrots into tiny blocks of three to four millimeters.
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Cut the tomatoes into pieces.
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Finely chop the oregano.
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Remove the skin from the chorizo sausage and cut the sausage into small cubes.
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Fry the chorizo cubes gently in a frying pan.
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Pour the most melted fat out of the pan.
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Scoop the onion, pepper and carrot through the chorizo and cook gently for 3-4 minutes.
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Put the tomato cubes, oregano and taco herbs through and fry everything for another two to three minutes.
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Make four cavities in the mixture in the pan and break an egg above each cavity.
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Let the eggs coagulate over medium to high heat in four to five minutes.
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Scoop the eggs with chorizo and vegetables on the plates and sprinkle with taco chips.
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Tip: Pour a young red wine, such as Duclos Cabernet Sauvignon or Route du Soleil Merlot.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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