Breakfast for 4

Mexican Breakfast Tacos

Name: Mexican Breakfast Tacos
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tomatoes; 1/2 red onion; 2 tbsp lime juice (optional); 1 tbsp olive oil; 2 tbsp coriander/cilantro leaves; 1/2 tsp salt; black pepper; 1 tbsp olive oil; 7 oz / 200g mexican or raw spanish chorizo; 2 cloves garlic; 2 birds eye chilies (optional); 1 small onion; 4 large eggs; 1 tbsp milk; 3/4 tsp salt; black pepper; cotija or feta; avocado; cilantro/coriander leaves

These breakfast tacos pair seasoned chorizo and firm scrambled eggs with fresh tomato, onion, lime, and avocado.

Typical price

$8.30for 4 servings

$2.08 per serving$8.30 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

30 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mexican Budget Breakfasts Lunches

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Fresh tomatoes$1.99/lb typical	0.65 lb	$1.24Typical price
Red onions$1.49/lb typical	0.5 lb	$0.74Typical price
Juice, soda and mixers$0.04/oz typical	0.5 oz	$0.02Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Bratwurst and other fresh sausage$4.99/lb typical	0.45 lb	$2.19Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Poblano and other fresh chiles$0.60 each typical	1	$0.60Typical price
Onions$1.29/lb typical	0.3 lb	$0.39Typical price
Eggs$0.30 each typical	4	$1.20Typical price
Milk$0.04/oz typical	0.5 oz	$0.02Typical price
Blue cheese, brie, queso fresco, paneer$0.80/oz typical	0.5 oz	$0.40Typical price
Avocados$1.29 each typical	0.5	$0.65Typical price
Total for the servings shown		$8.30

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

2 tomatoes
1/2 red onion
2 tbsp lime juice (optional)
1 tbsp olive oil
2 tbsp coriander/cilantro leaves
1/2 tsp salt
black pepper
1 tbsp olive oil
7 oz / 200g mexican or raw spanish chorizo
2 cloves garlic
2 birds eye chilies (optional)
1 small onion
4 large eggs
1 tbsp milk
3/4 tsp salt
black pepper
cotija or feta
avocado
cilantro/coriander leaves

Steps

Chop the tomatoes, red onion, cilantro, and optional chilies, then mix them with lime juice, half the salt, and pepper.
Heat one tablespoon of olive oil in a large skillet over medium heat, then cook the chorizo for six minutes until it reaches 160 F.
Add the small onion and garlic, then cook for three minutes until softened.
Whisk the eggs with milk, remaining salt, and pepper in a bowl.
Pour the eggs into the skillet and cook for five minutes, stirring gently until firm.
Top the cooked mixture with the tomato salsa, cotija or feta, avocado, and cilantro.