Recipe by Kitty Williams. Photography Chris Sharpe.
We fell in love with Kitty William’s lockdown cheesy scroll. Now her debut cookbook Kitty’s Kitchen: Just a little bit naughty shares classics with a twist.
Serves 2
Ingredients
2 softer-style chorizo sausages
olive oil for cooking
½ red onion, diced
1 tomato, diced
handful of coriander, roughly chopped
juice of ½ lemon
4 eggs
1 tablespoon butter
2 large tortillas
3 tablespoons sour cream
1 tablespoon chipotle sauce
1 avocado, sliced
2 handfuls of rocket
Method
Place a medium-sized pan over a medium heat with a drizzle of olive oil. Using a sharp knife, make a cut in the end of each sausage and using your hands, squeeze out the meat from the sausage casing. Add to the pan and break up the sausage meat using a wooden spoon. Once cooked through (roughly 5–10 minutes), turn off the heat.
Put the red onion, tomato, coriander and lemon juice into a small bowl. Give it a stir – you now have your tomato salsa!
Crack the eggs into a bowl, season with salt and pepper and give them a good whisk. Place a medium-sized pan with the butter over a medium heat. Once the butter has melted, add the eggs. Using a spatula, stir the eggs around until they have scrambled, then set aside.
Place the tortillas onto a clean workbench. Spread over sour cream and chipotle sauce. In the middle of each tortilla at the bottom place avocado, scrambled egg, chorizo, tomato salsa and rocket. Fold the left and right sides of the tortilla into the middle, then roll the burrito over, starting from the bottom.
Cut in half and enjoy!
Kitty’s Kitchen: Just a little bit naughty by Kitty Williams, published by Bateman Books, RRP $50.
