Description
Get excited because these Skillet Breakfast Tacos with Chorizo and Tomatoes are da bomb dot com. Like literally flavor explosion in every bite. This recipe is one of those can’t stop, won’t stop type of breakfast recipes. Seconds? Yes, please!
Scale
Ingredients
- 1 teaspoon olive oil
- ¼ red onion, diced
- 3 ounces chorizo, chopped
- 1 cup roughly chopped mushrooms
- ¼ teaspoon red pepper flakes
- 10 ounces Cabernet Estate Reserve Tomatoes, halved
- 1 teaspoon butter
- 6 eggs
- ¼ cup shredded cheddar or mexican cheese
- 1 tablespoon packed cilantro leaves
- 8 small corn or flour tortillas
Instructions
- Heat olive oil in skillet over medium heat. Saute red onion, chorizo and mushrooms until onions and mushrooms are softened. Season with red pepper flakes.
- Toss in tomatoes to the mixture and cook slightly to heat. Remove from heat.
- In a non stick skillet, heat butter. Whisk eggs and pour into skillet to scramble. After eggs are nearly cooked, stir in cheese.
- Remove from heat and fold eggs into sauteed tomato mixture; garnish with cilantro.
- Serve warm wrapped in a tortilla.