Sunday, August 12, 2012

Spicy Chorizo, Zucchini, and Egg Breakfast Tacos

After a late night, and a fair share of cocktails, you need a really hearty breakfast.  And, I'm not sure why, but I always crave spicy food the morning after.  The spicier the better.

This recipe is a combination of two recipes from Rick Bayless' Mexican Everyday cookbook.  I took inspiration from his Zucchini Tacos with Chorizo and also his recipe for Mexican Scrambled Egg Tacos and combined them. 

These breakfast tacos are a spicy blend of chorizo, onion, zucchini, chipotle chiles, and scrambled egg.  They're spicy, hearty, full of flavor and just what the doctor ordered after a night of partying.
Spicy Chorizo, Zucchini and Egg Breakfast Tacos
Inspired by Mexican Everyday by Rick Bayless
Makes about 4 breakfast tacos

8 ounces chorizo, removed from casing
1 teaspoon canola oil
1/4 cup finely chopped onion
1 chipotle chile en adobo, chopped (divided)
1 small zucchini, diced (about 1/2 cup total)
4 eggs
salt and pepper
1 teaspoon butter or canola oil
1/2 cup shredded monterey jack cheese
4 flour or corn tortillas
hot sauce or salsa for serving

Add 1 teaspoon canola oil to a medium sized skillet over medium heat.  Add chorizo to pan , stirring regularly and breaking up clumps, until cooked through, about 4 minutes.  Add finely chopped onion, half of the chopped chipotle chile en adobo, and the zucchini.  Cook over low heat until the flavors blend and the zucchini begins to soften, about 4-5 minutes.

In a medium sized bowl, beat four eggs.  Add the remaining half of the chopped chipotles in adobo as well as salt and pepper to taste.  In a second skillet, over medium-low heat, add one teaspoon butter or canola oil.  Add the beaten egg mixture and cook until the eggs are as done as you like.  Add the cooked eggs to the chorizo and zucchini mixture and stir until everything is mixed together. 

Heat flour or corn tortillas in a skillet over medium heat.  Add chorizo, zucchini, and egg mixture and top with cheese.  Enjoy!

Theme: Feel the Heat!


  1. I know what my next breakfast burrito bowl is going to look like! I'm loving your Bayless choices lately!!

  2. Hard night or not, this looks like a great way to start the day. Think this may well feature for my brunch on my next day off.
    Sue :-)

  3. Looks so delicious! I would not mind having this for breakfast and for lunch, something this good, having more than once in a day is none too many!

  4. These look delicious. Love how you combined the recipe and I love those big shreds of cheese. ;-)

  5. They look amazing. Making them this week!

  6. this is my kind of breakfast food! i'm definitely much more interested in savory food in the morning. i LOVE these tacos, especially since they have a bit of spice to them. delicious!

  7. I could easily stuff both of those in my face right now and not feel the least bit guilty. I am, however, feeling a bit sad that I ate some multi-grain something or other cereal for breakfast and not these.

  8. Yes! I could definitely spend the morning after in your kitchen - and the night before, of course! What fun we would have!

  9. these look great can you believe I have never had breakfast tacos must change that :-)

  10. After my cup of coffee in the morning... I could eat these type of tacos anytime. I love chorizo-it rocks! This really looks good.

    I like spicy food too.


  11. LOVE these, Kim! First, chorizo rocks anytime of day, but everything else you paired it with is perfect!

  12. I'd never thought of putting zucchini in with scrambled eggs. I can't wait to try it! Zucchini works so well in these meatballs I make:


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