This twist on green eggs and ham combines eggs and chorizo to create a flavorful breakfast taco. A simple blender sauce of fresh herbs, lemon and shallot adds a gorgeous green hue to the dish. Use any leftover herb sauce as a spread on a sandwich or drizzle over baked salmon., August 2022


Credit: Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and salt in a blender; blend until smooth. 

  • Transfer 1/3 cup of the sauce to a small skillet (reserve remaining sauce for another use); bring to a simmer over medium heat. Crack eggs into the sauce and sprinkle with pepper. Cook until the whites are set but the yolks are still runny, about 4 minutes. Place 2 tortillas on each of 2 plates; top with the eggs and sauce. Wipe out the pan.

  • Return the pan to medium heat and add chorizo. Cook, stirring once, until crisp, about 2 minutes. Sprinkle the chorizo and feta over the eggs. Top with avocado.

To make ahead

Refrigerate sauce (Step 1) in an airtight container for up to 1 week.

Nutrition Facts

2 tacos
645 calories; protein 21g; carbohydrates 29g; dietary fiber 7g; sugars 2g; fat 51g; saturated fat 11g; mono fat 31g; poly fat 6g; cholesterol 392mg; vitamin a iu 1360IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 13mg; vitamin d iu 84IU; vitamin e iu 9IU; folate 100mg; vitamin k 56mg; sodium 646mg; calcium 176mg; iron 3mg; magnesium 68mg; phosphorus 417mg; potassium 535mg; zinc 3mg; omega 6 fatty acid 6g; niacin equivalents 6mg; selenium 36mcg.