Chorizo scrambled eggs with tortillas

Chorizo and chilli sauce top creamy scrambled eggs in this Mexican-inspired breakfast. Serve with tortillas on the side

  • 30 mins cooking
  • Serves 4
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Chorizo scrambled eggs with tortillas
  • 8 eggs
  • 1/2 cup (125ml) pouring cream
  • 1 (125g) cured chorizo sausage
  • 1 tablespoon olive oil
  • 1/4 cup fresh coriander (cilantro), finely chopped
  • 4 x 20cm (8-inch) flour tortillas
  • 1/2 cup (125ml) sweet chilli sauce


Chorizo scrambled eggs with tortillas
  • 1
    Whisk eggs and cream in a medium bowl until combined, season.
  • 2
    Finely chop chorizo. Heat oil in medium frying pan, cook chorizo, stirring, until browned. Add egg mixture, wait a few seconds, then use a wide spatula to gently scrape the set egg mixture along the base of the pan, cook until creamy and barely set. Remove from heat, stir in coriander. Season to taste.
  • 3
    Meanwhile, preheat grill (broiler). Grill tortillas about 1 minute each side or until browned lightly.
  • 4
    Serve eggs, drizzled with sweet chilli sauce, accompany with tortillas.


If tortillas are slightly dry, dampen with a few drops of water and microwave for about 20 seconds.