Haloumi Breakfast Burrito Recipe
Your new favourite cooked breakfast recipe
The irresistible flavour combination of haloumi, chorizo, avocado and soft boiled eggs is just perfect for brunch, with a little zing of spice to help those taste buds rise and shine.
Prep
15 Mins
Cook
15 Mins
Ready In
30 Mins
Serves
4
What you need
- 2 Tbsp olive oil
- 200g Mainland Haloumi, cut into 8 strips
- 2 medium chorizo sausages, cut into slices
- 2 avocados, flesh scooped out and sliced
- 4 eggs
- 4 large or 8 medium flour tortillas
- Handful coriander leaves
To serve
- Dash of Sriracha sauce
- Sea salt
- Fresh coriander
Here's how it's done
- Heat the oil in a frying pan over a medium-to-high heat. Cook the haloumi until golden and crisp on both sides, about 2 minutes each side. Remove and set aside.
- In the same pan, fry the chorizo until charred on each side, then set aside with the haloumi.
- For soft-boiled eggs, bring a saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack the shells all over and carefully peel. Slice in half.
- Meanwhile, warm the tortillas in the oven or pan.
- To assemble, layer the haloumi then top with chorizo, avocado and eggs. Season with Sriracha and sea salt then scatter over coriander leaves.
- Fold the bottom part of the tortilla upward, then wrap around from both sides to enclose the filling.
