by Chris Baber, City Harvest Food Council member
Serves 2 – Cook / Prep Time 15 minutes
“This nice and spicy spin on sausage and eggs is perfect for a lazy weekend breakfast or brunch. If you’re anything like me and love a bit of spice in the morning, leave the seeds in the chilli for more of a kick.”
Extracted from Easy by Chris Baber (Ebury Press, £16.99) Photography by Haarala Hamilton
- 1 avocado
- 1 tbsp olive oil
- 4 sausages, roughly chopped
- 1 small onion, finely chopped
- 1 red or green chilli, chopped and deseeded if you prefer a milder taste
- 2 tsp fajita mix or Cajun spice mix
- 1 lime
- 1 small bunch of coriander, chopped
- 1 tbsp butter
- 2 eggs, lightly beaten with a fork
- 4 small soft tortillas
- Hot or sweet chilli sauce
- Salt and pepper
1. Remove the flesh from the avocado. Add it to a bowl with a pinch of salt and pepper, crush with a fork and set aside.
2. Heat the olive oil in a large non-stick frying pan over a medium–high heat.
3. Add the sausage meat, onion and half the chilli and fry for 5–7 minutes or until golden and caramelised.
4. Stir in the fajita mix with a splash of water, reduce the heat andcook for 2 minutes until most of the water has evaporated. Add a squeeze of lime juice, stir in most of the coriander and
remove from the heat.
5. While the sausage is cooking, add the butter to a small saucepan over a medium heat. Add the eggs, season and cook for about 2 minutes, stirring gently, until scrambled and just cooked.
6. Heat the tacos in the microwave for 10 seconds.
7. Assemble the tacos. Put 2 tacos on to each serving plate. Spread with avocado, top with the sausage mixture, then add the egg. Scatter over the remaining chopped chilli and coriander. Drizzle with chilli sauce and serve.
Chris Baber, City Harvest Food Council member, chef, author, and broadcaster, shares recipes from his new book, Easy, with City Harvest.
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