Chicken Thigh Breakfast Tacos With Charred Peppers

Serving: 307 g

Ingredients

• chicken thigh90 g
• tortilla60 g
• eggs55 g
• bell pepper50 g
• onion25 g
• cheddar cheese20 g
• olive oil7 g

Recipe steps

1. Rub the chicken thigh with chilli powder, cumin and salt, then sear in the oil until cooked through and chop into small pieces.
2. In the same pan, blister the sliced pepper and onion over high heat until charred at the edges.
3. Scramble the eggs softly in the residual fat off the heat.
4. Warm the tortillas directly over the flame or in the dry pan until pliable and lightly spotted.
5. Fill with egg, chicken and charred vegetables, then finish with grated cheddar and a squeeze of lime.

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