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Traditional South American breakfast

RollinGreens Spicy Chorizo ME’EAT sausage, sliced and topped on a fried flour tortilla with fresh slaw topped with a fried egg.


Serves: 1 person 

  • Ingredients:

    • 1 Bag RollinGreens Chorizo ME’EAT
    • 2 cups water (Chorizo)
    • 3 T olive oil (Chorizo)
    • 2 t vinegar (Chorizo)
    • 1 egg
    • ¼ t butter (fried egg)
    • 1 cup fine cut white cabbage (slaw)
    • ¼ of one carrot (slaw)
    • ¼ of a lime or 2 t vinegar (slaw)
    • 1/8 t sea salt (slaw)



  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cooking process, cook for 7-10 minutes or until most of the moisture has evaporated.
  • Place an 18” piece of cellophane onto the counter and place ½ the Chorizo in the center.
  • Fold cellophane over the Chorizo and grab by each end and roll into a sausage. Place into refrigerator for 30 minutes.
  • Fine cut 2 cups of cabbage and add to a medium mixing bowl.
  • Wash and grate carrot into same bowl.
  • Add lime juice or vinegar and sea salt. Mix and cover until plating.
  • In a small pan, heat to medium and add oil and then one small flour tortilla. Cook until golden brown on each side.
  • Place cooked tortilla on serving plate.
  • Grate cheese over hot tortilla.
  • Add slaw, make sure to give it one final mix before adding to tortilla.
  • Remove Chorizo sausage from the refrigerator and on a cutting board, cut three quarter inch slices per tortilla. Place three slices on top of slaw.
  • In the same small pan used for the tortilla, heat to medium-high and add butter followed by the cracked egg.
  • Cook until desired temperature.
  • Place fried egg on top of RollinGreens Chorizo ME’EAT and top with a touch of salt and pepper.

    -Enjoy Chef Ko