Spicy Egg Wraps with Pork and Chorizo
This cheerful meaty wrap topped off with fried egg makes a colourful lunch ready in under 30 minutes. Alternatively serve as a main course on top of rice or potatoes with salad.
Servings: 4
Ingredients
- 2 tbsp rapeseed oil or sunflower or groundnut
- 1 red onion finely sliced
- 2 cloves garlic finely sliced
- 300 g low fat pork mince
- 2 chorizo flavoured pork sausages or replace with 100g extra mince
- 2 heaped tsp ground hot paprika
- 1 heaped tsp ground cumin
- sprinkle of crushed dried chillies
- 100 g frozen peas
- 50 g chorizo cured sausage thinly sliced
- chopped oregano leaves to garnish optional
- chopped red chilli to garnish optional
- 4 large eggs
- 4 tortilla wraps - I used wholemeal ones today
- Several handfuls of washed baby spinach leaves
Instructions
- In a large pan heat 1 tbsp of the oil and fry the chopped red onion and garlic until soft.
- Add the minced meat and raw sausage and continue to cook. At the same time add the spices and turn over the meat until cooked through.
- Meanwhile in another pan heat the remaining oil and fry the four eggs to however you like them.
- Lay tortilla wraps on plates with the baby spinach leaves arranged between them in the centres.
- Top the spinach covered wraps with a couple of spoonfuls of the cooked pork mix and several thin chorizo slices each. Then place a fried egg on top of each one. Scatter with the oregano and red chilli if using.
- To serve burrito style roll, push the filling into a rough rectangle and drap up the tortilla edges along the shorter sides of the rectangle. Hold it together whilst rolling the longer edges over. Wrap inside parchment paper kept secure by twisting the ends and slice in half and eat immediately.
- Roll in parchment paper
