Let’s talk about one of the best things: breakfast.
I spent yesterday rewatching Clueless and fell in love all over again with button-down shirts, cropped sweater vests, plaid mini skirts and matching blazers. My friends and I spent the afternoon quoting lines like “as if” and “you can’t even drive,” and I’ve decided that “YOU CAN’T EVEN DRIVE” will be my response to everything for the rest of the week.
But honestly, the real love here is for breakfast. I’m in full-on breakfast mode—eating eggs at an impressive rate. My partner wakes up at 4 a.m. to make a full breakfast, so our fridge currently holds at least five cartons of eggs. It’s glorious.
I always loved breakfast, but lately it’s dominating every meal. Savory breakfasts are my go-to: eggs, salty pork, roasted vegetables, and tangy sauces. Pancakes and waffles have their place, but my personal breakfast formula is roughly 95% savory and 5% sweet—think eggs benedict with a few bites of French toast on the side.
These chorizo and fried egg breakfast tacos are a perfect example of savory breakfast done right. They combine spicy pork, a toasty potato hash with peppers and onions, creamy avocado and a generous drizzle of lime-scented sour cream. And of course, each taco is finished with a fried egg with a runny yolk—poached or scrambled works too if you prefer.
I’m often torn between breakfast tacos and burritos because I usually want pork and melty cheese in my tacos, not just eggs and bacon. Chorizo solves that problem: it delivers big flavor and pairs beautifully with the crispy potato hash. The potatoes and vegetables are what really elevate these tacos, giving them texture and balance. Add bacon if you’re feeling indulgent.
The lime-sour cream drizzle brightens everything, and fresh cilantro adds herbaceous contrast. Warm flour tortillas cradle the filling, and a slice or two of avocado adds creaminess. Finish each taco with a sprinkle of salt and pepper and chopped cilantro, and serve with lime wedges on the side.
Chorizo and Fried Egg Breakfast Tacos
4
35 mins
Pin Recipe
Leave a Review »
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 desired
- 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
- Heat a large nonstick skillet over medium heat. Add the chorizo and cook until cooked through, about 5 to 6 minutes, breaking it apart with a spoon. Remove the chorizo and drain on paper towels.
- In the same skillet, add olive oil and the chopped potatoes, diced peppers, diced onion, salt and pepper. Cook, stirring occasionally, until the onions soften and the potatoes are tender, about 6 to 8 minutes. Stir in the garlic, then remove from the heat.
- Whisk the sour cream with lime zest and juice, and season with a pinch of salt and pepper.
- You can keep the chorizo separate or mix it into the potatoes. Warm the tortillas and add a spoonful of the potato and chorizo mixture to each tortilla. Top with cilantro, a drizzle of the lime sour cream, avocado slices and a fried egg. Finish with salt, pepper and more chopped cilantro. Serve immediately with lime wedges.
- P.S. These are great with scrambled eggs as well.
Breakfast
Mexican
Did you make this recipe?
Share a photo of your version and tag it so others can see your creation. I appreciate you so much!
Don’t you just want to poke that yolk!?