Egg & Chorizo Burritos with Spicy Pineapple Salsa
A protein-packed and spicy Mexican-inspired dish to get your day started.
Ingredients
- 10 g butter
- 2 eggs
- 30 g chorizo sausage or any other dry sausage
- 1 tortilla
- 50 g cooked rice
- 1 handful salad mix
- 3 cherry tomatoes
- 30 g cream cheese
- 40 g jalapeno and pineapple salsa
Jalapeno & Pineapple salsa:
- 400 g pineapple
- 5-6 tomatoes
- 1 bell pepper
- 40 g pickled jalapenos
- 2 garlic cloves
- 1 small onion
- 1 tsp paprika
- 1 tsp cumin
- salt
- pepper
- 30 ml olive oil
Instructions
Prepare the spicy pineapple salsa:
- Cut the vegetables into large chunks and mix them with the spices and olive oil. Put it all in the oven at a high temperature (200°C or 390°F) for about 15-20 minutes, or until fully roasted.
- Remove the vegetables from the oven, put them into a blender, and pulse for a few seconds, just long enough so that it resembles a chunky sauce. It's perfectly fine to have larger-sized vegetable pieces in your sauce. Refrigerate.
Burritos:
- Put a little butter in a pan over medium heat. Sear the diced chorizo, then add the eggs, stirring with a whisk, and cook like regular scrambled eggs.
- Spread the cream cheese on the tortilla and top with lettuce, rice, quartered cherry tomatoes, salsa, and eggs. Wrap the ends of the tortilla and roll tightly.
Notes
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