Camping Breakfast Burritos

• avocado↗2

  peeled, halved, pitted and diced into small cubes

• tomatoes↗2

  finely chopped

• lime↗1

  juiced

• coriandersmall bunch of

  coarsely chopped

• red onion↗1 small

  finely chopped

• jalapeño↗1-2 fresh

  finely chopped (or use another green chili pepper)

• eggs↗4
• cumin↗1 tsp ground tsp
• chipotle paste↗2 tsp tsp

  or 1 tsp chipotle flakes

• olive oil↗2 tbsp tbsp

  plus a little more

• chorizo↗300g g

  cut into small cubes

• red or green pepper1

  seedless, thinly sliced

• large soft tortillas↗4
• cheddar↗250g g

  or feta, coarsely grated or crumbled

• hot sauce↗

  and sour cream for serving (optional)

Step-by-step instructions

1. 1

   Mix avocado, tomatoes, lime juice, coriander, red onion and jalapeño, season with salt and pepper. Set aside. In a separate medium bowl whisk the eggs with spices and a little seasoning, then set aside as well.

2. 2

   Heat oil in a pan over medium heat, or in a cast‑iron skillet over coals, and fry the chorizo for 3 minutes, or until it starts to brown and release fat. Add the pepper and cook another 5 minutes until softened. Reduce heat to low, pour in the beaten egg and cook, stirring, until it just barely sets, about 2‑3 minutes. Transfer to a plate and set aside. Wipe the pan, re‑heat over medium heat and add a little more oil.

3. 3

   Quickly assemble the burritos, one at a time. On a tortilla place a quarter of the guacamole, then a quarter of the egg mixture, and finally a quarter of the cheese. Fold the sides of the tortilla over the filling, then roll it up from the bottom, tucking the edges to enclose the filling.

4. 4

   Fry the burritos in a hot pan, 1½‑2 minutes on the bottom until golden, then flip and cook another 1½‑2 minutes. Serve immediately with hot sauce and sour cream, if desired.