Breakfast Tacos with Chard, Mushrooms & Plant-Based Chorizo Kit

What You Get

Shallot

Green chard

Eggs

Sliced mushrooms

Plant-based chorizo

Corn tortillas

Pico de gallo

What You'll Need

Salt

Olive oil

Hot sauce (optional)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.