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Breakfast Burrito

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Cooking time

Prep: 5 minutes Cook: 15 minutes

Skill level



Serves 2

Whether you're a fan of scrambled, poached or fried eggs why not raise your egg games with some Rubies in the Rubble Smoky Chipotle Ketchup.

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  • 4 small soft wholegrain tortillas
  • 4 Eggs
  • 1 Avocado
  • Handful of grated cheese
  • 1/2 fresh chilli (more or less, depending on how spicy you like your breakfast)
  • A handful of cherry tomatoes
  • Salt and ground black pepper
  • Coriander
  • Squeeze of line

To serve

  • Rubies Chipotle Ketchup

Optional extras for when your not rushing out the door

  • 2 spring onions, chopped
  • 1 Red pepper, sliced and fried
  • Black beans, drained and heated in a frying pan


  1. Pre-heat your oven to 220ºC. Pop your tortillas onto a lightly oil baking tray and drizzle with a little olive oil. Season with salt and black pepper and pop in the oven for 4-6 mins, until they're warm and soft. If you like them crunchy, keep then in for 6-10 mins.

  2. Prepare your avocado however you like it- sliced, diced or smashed. Then add some roughly hopped coriander, a squeeze of line and a pinch of salt and some cracked black pepper. If you're a spice fiend, then whack some chopped chilli into the mix

  3. Whisk together the eggs, season with salt and pepper and stir in the cheese. Add a knob of butter to a frying pan and add the eggs on a low heat, scrambling until cooked through.

  4. Once the tortillas are done, take them out and spread the avocado on top, followed by the eggs. If you're not in a rush, add some chopped spring onions and quartered cherry tomatoes to give a bit of freshness and crunch

  5. Serve with a drizzle or a dollop of Rubies Chipotle Ketchup!

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