Let’s talk about one of life’s greatest pleasures: breakfast.
Before you ask, yes—I did watch a Clueless marathon yesterday, which reignited my appreciation for button-downs with cropped sweater vests, plaid mini skirts, and matching blazers. We spent the afternoon quoting the movie non-stop—“as if,” “you can’t even drive…”—and I’m pretty sure “YOU CAN’T EVEN DRIVE” will be my default response to everything this week.
But what I really mean when I say the best thing ever is BREAKFAST. I’m in serious breakfast mode right now—eating it for every meal, and we’re going through eggs at a ridiculous rate. My partner wakes up at 4 AM to make a full breakfast for himself, so our fridge currently holds at least five cartons of eggs. It’s glorious.
Breakfast has always been my favorite meal, and lately it’s taken over all parts of the day. Even when I made chicken and dumplings the other night—those almost qualify as breakfast because they’re essentially biscuits—we still barely strayed. I nearly ate the whole pot myself when I wasn’t having eggs.
I prefer savory breakfasts: eggs, salty components, and textures over a stack of pancakes. My ideal is roughly 95% savory and 5% sweet—think eggs Benedict with a few bites of French toast on the side. These tacos don’t exactly fit that ratio, but you can absolutely make pancakes on the side if you want.
I’ve always been torn between breakfast tacos and burritos—often I crave pork and melty cheese more than just eggs and bacon. These tacos hit that craving: they include chorizo for a bold pork element, a toasty potato hash with peppers and onions that really makes the filling, and plenty of room to add bacon if you like.
On top, they get creamy avocado slices and a generous drizzle of sour cream. Each taco is finished with a fried egg cooked until the yolk is deliciously runny; you can poach or scramble the egg if you prefer.
Chorizo and Fried Egg Breakfast Tacos
Yield:
4
35 mins
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Ingredients
- 1 pound chorizo, removed from the casing if needed
- 1 tablespoon unsalted butter
- 3 medium Yukon gold potatoes, chopped
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1/3 cup sour cream, plus more for serving if you love it
- 1 lime, zested and juiced
- 8 flour tortillas, warmed
- A bunch of fresh cilantro, chopped for topping
- 1 avocado, sliced
- 8 eggs, fried (if serving 4)
- Lime wedges for serving
Instructions
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Heat a large nonstick skillet over medium heat. Add the chorizo and cook until fully browned, about 5 to 6 minutes, breaking it apart as it cooks. Transfer the cooked chorizo to a paper towel to drain.
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To the same skillet, add olive oil, potatoes, diced red pepper, diced onion, salt, and pepper. Cook until the onions soften and the potatoes are tender, about 6 to 8 minutes, stirring occasionally so nothing sticks. Stir in minced garlic and remove from heat.
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Whisk the sour cream with lime zest and lime juice in a small bowl. Season with a pinch of salt and pepper.
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You can leave the chorizo separate or mix it into the potato hash. Warm the tortillas. Place potato and chorizo in the center of each tortilla, top with cilantro, a drizzle of the lime sour cream, a slice or two of avocado, then a fried egg. Finish with a sprinkle of salt and pepper and extra chopped cilantro. Serve immediately with lime wedges.
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P.S. These are also delicious with scrambled eggs if you prefer.
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Don’t you just want to poke that yolk?