Breakfast Burrito Bowls (Chorizo, Eggs, Potatoes, Chipotle Sauce)
A bold breakfast bowl loaded with crispy potatoes, smoky chorizo, fluffy eggs, and a creamy chipotle sauce. All the flavour of a breakfast burrito, no wrap required.
Ingredients
For the Bowl Base
- 500g potatoes, diced small
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- ยฝ tsp ground cumin
- Salt & black pepper, to taste
Chorizo & Eggs
- 250g chorizo, sliced or crumbled
- 6 large eggs
- 1 tbsp butter
- Splash of milk or cream
Chipotle Sauce
- 150g Greek yoghurt or sour cream
- 1โ2 tsp chipotle paste (to taste)
- Juice of ยฝ lime
- Pinch of salt
Bowl Add-Ins
- Cooked rice (optional, white or brown)
- Black beans, warmed
- Avocado slices
Pairings & Extras (Recommended)
- Fresh tomato salsa or pico de gallo
- Grated cheddar or Monterey Jack
- Pickled red onions or jalapeรฑos
- Fresh coriander
- Warm tortillas on the side
Instructions
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Crisp the Potatoes
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Step 1
Heat oven to 200ยฐC (180ยฐC fan) or use a large frying pan
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Step 2
Toss potatoes with oil, paprika, cumin, salt, and pepper
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Step 3
Roast or fry 20โ25 minutes until golden and crisp
Cook the Chorizo
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Step 4
Fry chorizo in a pan over medium heat until browned and oils release
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Step 5
Remove and set aside, leaving the fat in the pan
Scramble the Eggs
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Step 6
Whisk eggs with butter, milk, salt, and pepper
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Step 7
Cook gently in the chorizo pan until soft and just set
Make the Chipotle Sauce
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Step 8
Mix yoghurt, chipotle paste, lime juice, and salt until smooth
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Step 9
Adjust heat to taste
Assemble the Bowls
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Step 10
Start with potatoes (and rice if using)
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Step 11
Add chorizo, eggs, beans, and avocado
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Step 12
Drizzle with chipotle sauce and finish with chosen extras
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