Breakfast of Champions.
Serves between 2 and 4 people, depending on how hungry they are. More is most definitely more here, so if in doubt, add more.
Note that all components are crucial: you can’t substitute green chilli for anything else, or coffee for tea. Trust me.
- 6 large eggs. Make it 8.
- a large chunk of chorizo
- a lime
- Tabasco green chilli sauce
- flour tortillas, two per person
- coffee – strong and black
Start to heat up a largish heavy frying pan, with a bit of olive oil in the bottom.
Chop the chorizo into smallish chunks, perhaps quarter-circles the thickness of pound coins. (You can use pre-sliced chorizo, but only in real emergencies.)
Begin frying the chorizo in the pan. You want it to gently sizzle and eventually brown slightly at the edges, having released lots of spicy goodness into the pan.
While it’s sizzling, break the eggs and mix them up. When the chorizo is nicely settled in, add the eggs and turn the pan right down to the lowest heat. Give everything a good stir.
Wrap the stack of tortillas in foil and put them in the oven. You can dry fry them individually and keep them warm in a tea towel if you like.
Get the coffee going.
Keep stirring the eggs, which should be a delicious chorizo colour. Don’t let them overcook – you’re after a perfect loose soft scramble.
Quarter the lime, get the chilli sauce on the table.
Each plate needs a warm tortilla, folded in half and then half again to make a quarter segment shape (keeps it warm, and also handy for tearing and eating). Add a generous pile of chorizo scramblies. Lime on the side. Coffee.
Eat by tearing a quarter of tortilla and holding in one hand… fork some egg into the middle, then add a dash of green chilli and a squeeze of lime. Fold, eat, be amazed, have some coffee. Repeat.