Hearty Camping Breakfast Burritos with Chorizo and Avocado

Name: Hearty Camping Breakfast Burritos with Chorizo and Avocado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 300 g chorizo cut into small cubes; 4 eggs; 2 avocados peeled, halved, stoned and cut into small cubes; 4 large soft tortillas; 250 g cheddar or feta, coarsely grated or crumbled; 2 tomatoes, finely chopped; 1 red or green pepper deseeded and thinly sliced; 1 small red onion, finely chopped; 2 fresh jalapeños finely sliced; 2 tbsp olive oil plus a splash; 1 lime juiced; 2 tsp chipotle paste or 1 tsp chipotle flakes; 1 tsp ground cumin; 1 bunch small bunch of coriander roughly chopped; 1 to serve hot sauce and soured cream, to serve

Fuel your outdoor adventures with these flavor-packed breakfast burritos, featuring spicy chorizo, fluffy scrambled eggs, and a fresh, zesty avocado salsa. Perfectly portable and easy to crisp up over a campfire or portable stove, they are the ultimate morning meal for any camper.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

chorizo cut into small cubes
300 g
eggs
4
avocados peeled, halved, stoned and cut into small cubes
2
large soft tortillas
4
cheddar or feta, coarsely grated or crumbled
250 g
tomatoes, finely chopped
2
red or green pepper deseeded and thinly sliced
1
small red onion, finely chopped
1
fresh jalapeños finely sliced
2
olive oil plus a splash
2 tbsp
lime juiced
1
chipotle paste or 1 tsp chipotle flakes
2 tsp
ground cumin
1 tsp
small bunch of coriander roughly chopped
1 bunch
hot sauce and soured cream, to serve
1 to serve

Step-by-Step Instructions

Prepare the fresh salsa by combining the diced avocados, chopped tomatoes, lime juice, coriander, red onion, and jalapeños in a bowl. Season with salt and pepper to taste, then set aside.

In a medium bowl, whisk the eggs together with the ground cumin, chipotle paste (or flakes), and a pinch of salt and pepper.

Heat 1 tablespoon of olive oil in a large frying pan or cast-iron skillet over medium heat (or over ashen coals). Add the cubed chorizo and cook for 3 minutes until it starts to brown and release its flavorful oils. Stir in the sliced peppers and cook for another 5 minutes until they have softened.

Reduce the heat to low and pour the egg mixture into the skillet. Scramble the eggs for 2-3 minutes until just set. Transfer the chorizo and egg mixture to a plate and wipe the pan clean.