Filled with a delightful spicy sausage, scrambled eggs, cheese and vibrant fresh avocado, this breakfast burrito is not only simple to prepare, but you don’t have to restrict them to your morning meal. It’s an ideal recipe for brunch, but I’ve also served them up for the family for lunch and dinner.

If you don’t like a bit of spice, dial it back (or remove) the jalapeño pepper. If you’re making for your children or grandchildren, you might find they prefer to eat it without the salsa altogether.

Serves 4.

Ingredients

FOR THE AVOCADO SALSA

• 1 large avocado, peeled, pitted, and diced
• 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon fresh lime juice, from 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup fresh chopped cilantro

FOR THE BURRITOS

• 4 large eggs
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 700g spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
• 1-1/3 cups shredded cheese
• 4 (25cm) burrito-size flour tortillas
• Vegetable oil

Method

1. Make the avocado salsa by placing all of the ingredients in a medium bowl and mixing to combine. Set aside.
2. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
3. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4-5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan.
4. To assemble the burritos, spoon 1/4 cup of the avocado salsa onto each tortilla, followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
5. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.