Spicy Breakfast Burrito
Whisk the eggs in a large bowl with some salt and pepper.
Crumble the chorizo into a hot pan and cook for 8 mins. Remove and set aside, leaving behind the stained chorizo oil.
Turn the heat down to the lowest setting and pour in your eggs. Using a spatula cook for 3 - 5 mins on a very low heat stirring constantly until the eggs are just set.
Finely chop the tomatoes, red onion and coriander. Mix this all in a bowl with Bull’s-Eye Carolina Reaper Extra Hot Sauce and the juice and zest of a lime.
Grate the cheese and scoop the meat out of the avocado, slice thinly.
Grab your tortilla and add in ¼ of the eggs. Add a few tablespoons of salsa, chorizo then cheese and finally avocado. Roll tightly in a burrito fashion and then toast on a dry saucepan seam side down.
Wrap in foil to keep warm and enjoy.