INGREDIENTS

150g cooking chorizo, skinned and broken into small pieces

6 large Stonegate Estate eggs

25g butter

4 spring onions, finely sliced

A small handful of coriander leaves, roughly chopped

8 small corn tortillas

1 lime, cut into wedges

Sea salt and freshly ground black pepper

METHOD

1. Place a frying pan over a medium heat. Add the chorizo and cook for 5–6 minutes, breaking it up with a spoon as it fries, until crisp and caramelised. Stir in the spring onions and cook for a further minute. Add most of the coriander, toss everything together and remove from the heat.
2. Warm the tortillas in a dry frying pan or directly over a flame. Wrap them in a clean tea towel to keep warm.
3. Crack the eggs into a bowl and whisk lightly with a little salt and pepper. Melt the butter in a non-stick frying pan set over a low heat. Pour in the Stonegate Estate eggs and cook gently, stirring regularly, until they are softly scrambled and still slightly loose.
4. Spoon the scrambled Stonegate Estate eggs into the warm tortillas and scatter over the chorizo mixture. Finish with the remaining coriander and serve with lime wedges for squeezing over.