Avocado Wrap with Crispy Egg and Chorizo

Avocado Wrap with Crispy Egg and Chorizo (0232)

Some people ask me what are my go-to things I make when I’m hangry. This is not a typo, it’s a word apparently, though my search for it in the dictionary was unsuccessful. It’s a mesh of two words: hungry and angry. It wasn’t on Merriam-Webster, but boy have I experienced this before. And I’m guessing that you have too. It happens when I want to eat but I’m pressed for time or when I really want to munch on something but I just don’t want to be bothered.

The following recipe is what I go for when I want the kind of lunch that doesn’t necessarily make me crave anything else as a snack. I do make this very often, that is, whenever I have an avocado or two in the house. I seem to buy my local greengrocer’s weekly summer haul of avocados. I must ask for a discount next week. I also need to remember to make a bowl of guacamole. Tomatoes and chili peppers are now at the top of my shopping list.

You could leave the egg out if so you fancy, but I think it goes so well here. It turns the meal into the once-really-fashionable brunch, which I still love the idea of. Recently I read a couple of interesting blogs about the crispy egg and I was hooked. There are countless ways of cooking eggs. Just browse through Smitten Kitchen and The Kitchn. Or just Google “how to cook an egg”. Just don’t be overwhelmed.

  • 1 tortilla wrap or Italian piadina
  • a handful of mixed salad
  • 1 ripe avocado, peeled, pitted and scooped
  • juice of ½ a small lemon
  • drop of rapeseed or vegetable oil
  • around 6-8 thin slices of chorizo sausage
  • pinch of salt
  • pepper
  • 1 large egg

Fry the egg on a clean flat non-stick pan or griddle, using just a drop of rapeseed oil spread around the pan. Make sure that the egg turns golden brown at the edges. Set aside but keep it warm.

In the same pan, brown the slices of chorizo sausage on both sides. Keep an eye on them to avoid burning. Set aside when they’re done.

Place the tortilla wrap on a plate. Top it with the mixed salad, avocado, a few drops of fresh lemon juice, chorizo, salt and pepper and finally add the crispy egg.

Wrap and eat, or just pick from the tortilla as you go! Your choice.

I could make this at any time of the day. It really is a gorgeous, quick and simple meal.


Browse through C&T to find out what I was doing…

One year ago: Fusilli with Mandarins and Basil

Two years ago: Blueberry Muffins

Three years ago: Stir-fry

Four years ago: Penne with Chorizo


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