Traditional South American breakfast

Traditional South American breakfast CHORIZO

RollinGreens Chorizo ME’EAT on a fried tortilla with fresh slaw topped with a fried egg.

Serves: 1 person


For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 T olive oil
  • 2 t vinegar

For the Egg

  • 1 egg
  • ¼ t butter (optional 1 tsp oil for dairy free)

For the Slaw

  • 1 cup fine cut cabbage
  • ¼ of one carrot
  • ¼ of a lime or 2 tsp vinegar
  • 1/8 tsp sea salt

For the Tortilla

  • 1 corn tortilla
  • ½ tsp oil
  • 1 tbsp cheese (optional cheese alternative)


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the slaw, cut fine 2 cups of cabbage and add to a medium mixing bowl. Grate carrot into same bowl. Add lime juice or vinegar and sea salt and mix.
  5. For the tortilla, in a small pan, heat to medium and add oil and then one small tortilla. Cook until golden brown on each side. Add grated cheese.
  6. Place cooked tortilla on serving plate.
  7. Add slaw to tortilla.
  8. Place Chorizo on top of slaw.
  9. In the same small pan used for the tortilla, heat to medium-high and add butter or oil, followed by the cracked egg. Cook egg until desired temperature.
  10. Place fried egg on top of Chorizo ME’EAT and top with a touch of salt and pepper.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
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