Breaky Burrito

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4 - 6 People

Follow along as Nick makes (in his words) the “perfect breaky burrito” using @perinotomatoes!

Cannot explain how delicious this breaky dish is!!

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  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Serves: 4 - 6 People


  • 1 punnet (200g) Perino Tomatoes
  • 1 tin Black beans
  • 1/2 Red onion
  • 1 bunch Washed coriander
  • 1/4 Pineapple
  • 2 Limes
  • Salt
  • 2 Mild/hot chorizos
  • 1 Corn
  • 6 Eggs
  • 3 cubes Goat cheese
  • Butter
  • 3 Avocados
  • Chipotle hot sauce/mayo
  • Pickled jalapeños, (for the garnish)


  • 1)

    For the salsa, finely dice 1 punnet/200g of Perino Tomatoes, 1/2 a red onion and 1/4 a pineapple (the diced ingredients should all be a similar size).

  • 2)

    Pop the diced ingredients into a mixing bowl together with 1 tin of washed black beans and a handful of finely chopped coriander.

  • 3)

    Next add the zest and lemon of 1 lime and a generous pinch of salt before giving the salsa a good mix into.

  • 4)

    For the egg mixture, start by dicing 2 mild/hot chorizos approx. 1cm cubes, then remove the kernels from the cob of 1 corn (set both the chorizo and corn aside).

  • 5)

    Next add 6 eggs and 3 cubes of goat cheese into a bowl, then give the egg mixture a good whisk.

  • 6)

    Now heat a teaspoon of butter in a pan on high heat, before adding the chopped chorizo.

  • 7)

    After the chorizo has been cooking for approx. 5 minutes, add the corn and cook for a further approx. 1 minute.

  • 8)

    Then add the egg mixture to the pan and cook for an additional approx. 4 minutes (refer to the IGTV on how to achieve a ‘folded’ consistency rather than a scrambled consistency).

  • 9)

    To assemble the burritos. start by adding a couple of tablespoons of the egg mixture to a fresh tortilla.

  • 10)

    Next add a few tablespoons of the salsa and a few slices of avo, then drizzle with some chipotle hot sauce/mayo.

  • 11)

    Wrap the tortilla up tightly, ensuring all the ingredients are nicely tucked in.

  • 12)

    You can serve the burrito with a fresh tortilla or you can toast it on a high-heat pan/sandwich press for approx. 2 minutes on either side.

  • 13)

    Serve with lime wedges, pickled jalapeños and some finely chopped coriander.

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