| 20th April 2019

Bank Holiday Brunch – Mexican Eggs With Avocado And Chorizo

The bank holiday means a bonus lie-in and more importantly, an extra day for brunch!

Heading out might seem like the obvious option but this simple recipe will let you create something just as tasty at home, and for half the price.

What we love about this dish is that it only takes about fifteen minutes from start to finish and the techniques are super simple so you’ll be able to wow the family with little effort.


Here’s what you’ll need…


Here’s what you need to do…

Dice the potatoes into small, even pieces and start frying them in some olive oil over a gentle heat.

After about four or five minutes of cooking the potatoes, they’ll start to brown up. Add in the chopped chorizo, garlic and green chilli. You’ll want to cook them for another four or five minutes – very gently, making sure not to burn the garlic.

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Peel and slice up the avocado. Squeeze the juice of a lime and a little salt over the flesh to keep it fresh and tasty.

Chop up the coriander. Season the potatoes with salt and pepper, and toss them around. Move them to one side of the pan.

Crack a couple of eggs into the frying pan.

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Serve it all up and enjoy the quickest and most delicious Mexican style brunch you could imagine.

You can nearly taste how good this is by looking at these pics. It has a good kick to it and the eggs provide the natural sauce that brings the whole dish together.

Go grab some ingredients and get this one going, you’ll love it!