This makes a wonderful shared family brunch. Little ones love eating with their hands and building their own tacos, and there’s lots of fresh flavour here to keep adults very happy too.



Corn and capsicum salsa
1 red capsicum, diced finely
1 spring onion, chopped finely 
¾ cup corn kernels 
¼ small red onion, diced finely
1 clove garlic, diced finely
2 tablespoons olive oil
juice of 1 lime (or use lemon)
handful parsley, chopped roughly
sea salt and cracked black pepper


1 chorizo sausage, sliced
oil for frying
5 free-range eggs
splash of milk
sea salt and cracked black pepper
1 avocado, sliced

Place all the salsa ingredients in a bowl and mix well to combine. Season to taste with salt and pepper.

Heat oil in a sauté pan over a medium/high heat and fry the chorizo slices until golden. Remove from the pan with a slotted spoon and set aside.

Place the eggs and milk in a bowl. Add a grind of salt and pepper and whisk together. Pour the mixture into a sauté pan over a medium heat. Let it sit for 30 seconds and then gently move around the pan for a minute or until just cooked.

Warm the tortillas as per the packet instructions.

To serve Set out the cooked egg, chorizo, avocado, salsa and tortillas and let your family have fun assembling their own tacos.

You can make the salsa the night before to save on prep time too. I’ve made the salsa with parsley to keep it mild, but feel free to customise with other fresh herbs as suits your family. Wheat tortillas can be used in place of soft corn tortillas if you can’t find them.

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