Tacos for breakfast.

Chorizo, eggs, cheese, peppers, onions, and sour cream all wrapped by fresh tortillas. A great way to start the morning. I bought some delicious spicy Mexican chorizo fresh flour tortillas, and creamy queso Oaxaca at my favorite little mercado in the market. The nice girl behind the counter told me that they sell out of breakfast tacos every morning. I can understand why, they are so tasty and a good hearty way to start off the day. You'll notice that in the photo the eggs are really yellow. The reason for this is that I buy my eggs from a local organic farmer that has true free range chickens. These kinds of birds lay fattier eggs with amazing chicken flavor. They yolks are almost bright orange compared to the tasteless pale yellow yolks of commercial eggs. I also sauteed some organic heirloom peppers and onions for my tacos. Give them a try, they're incredibly easy to make.

8 fresh tortillas (corn or flour, which ever you prefer)
2 peppers (any medium spicy peppers will work, even bell peppers)
2 spanish onions, halved and sliced
1 lb Mexican chorizo
4 eggs
1 cup grated queso Oaxaca (jack cheese will work as well)
a few limes, quartered
olive oil
butter
kosher salt and fresh cracked black pepper

Saute your peppers and onions in a little olive oil until translucent. Remove to a plate and set aside. Saute the chorizo (cases removed) until cooked through. In a separate pan scramble the eggs in a little butter, season with salt and pepper. Heat up your tortillas and assemble your tacos. Lay down a tortilla, spoon on some chorizo, some eggs, peppers, and onions. Top with a handful of grated queso, a dollop of sour cream, a few squeezes of lime. Some chopped cilantro would be great too but I didn't have any. Make sure you eat over a plate because these tacos are a messy treat. Enjoy.