Breakfast Tacos

Recipe by Nurperi Yigit
corn yuzu hot sauce
Breakfast Tacos

These tacos lean on contrast—soft eggs against crisp chorizo, warm tortillas holding cool slices of avocado and the lift of herbs and pickled onion. The Corn Yuzu Hot Sauce adds a bright, clean heat with a touch of citrus. It's the breakfast of champions. 

Corn Yuzu Hot Sauce
Corn Yuzu Hot Sauce
Ingredients
  • 6 corn tortillas
  • 6 large eggs
  • 2 tbsp butter
  • 100 g (3–4 oz) chorizo, diced
  • 2 tbsp grated cheese
  • 1 avocado, diced
  • 2 tbsp pickled red onion
  • 2 tbsp fresh coriander, finely chopped
  • Salt & black pepper, to taste
  • 2 tbsp Corn Yuzu Hot Sauce
Method
  1. Heat a pan over medium heat. Add the diced chorizo and cook for 5–6 minutes, stirring occasionally, until browned and crisp. Transfer chorizo to a bowl.
  2. In a nonstick pan, melt the butter over low heat. Crack the eggs into a bowl and whisk until smooth. Pour the eggs into the pan and cook slowly, stirring constantly with a silicone spatula, until just set and creamy — about 5-6 minutes. Add the grated cheese, season with salt and pepper, mix through and remove from heat.
  3. Warm the corn tortillas in a dry skillet until pliable and lightly charred. Stack and keep wrapped in a clean kitchen towel to stay warm.
  4. For assembling the tacos, take a tortilla and add a spoonful of scrambled eggs. Top with crisp chorizo, add diced avocado and a few pickled red onion slices. Finish with chopped coriander and a drizzle of Corn Yuzu Hot Sauce.

In the making

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