These egg-filled tacos get a flavor boost from zippy plant-based chorizo. They’re great for a laid-back weekend brunch, but hearty enough if you’re in the mood for breakfast for dinner.
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What You Get
Pico de gallo
What You'll Need
Hot sauce (optional)
Slice the shallot. Separate the chard, roughly chop the ribs, and slice the leaves into strips. Crack 6 eggs into a bowl, season with salt, and whisk to combine.
In a large nonstick skillet over medium-high heat, warm 1 tablespoon olive oil. Add the shallot and chard ribs, season with salt, and sauté until mostly softened, about 3 minutes. Add the chard leaves and sauté until wilted, 2 minutes. Transfer to a bowl.
Return the pan to medium-high heat and warm 1 tablespoon oil. Add the mushrooms, season with salt, and sauté until they release their liquid and start to brown, 5 minutes. Add the chorizo and cook until browned, breaking up any big chunks, 4 minutes. Transfer to the bowl with the chard. Wipe out the pan.
Return the pan to medium-high heat and warm 1 tablespoon oil. Add the eggs and scramble until soft curds have formed, 1 minute. Remove from heat and fold in the chorizo mixture until combined.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates. Fill with the egg mixture and spoon pico de gallo on top. Serve warm, with hot sauce, if you want a kick.