Costa Rican Breakfast Taco on Kamado Joe with Chef Eric Gephart

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess with fewer calories, while cucumber is a budget-friendly alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt lowers fat content while maintaining creaminess; plain yogurt is often less expensive.

Heat the griddle on the Kamado Joe until hot.

Place corn tortillas on the griddle and add a fair amount of cheese on top to melt.

Make three little wells in the melted cheese for the eggs.

Add crumbled Spanish style chorizo into the wells.

Close the dome of the grill to let the eggs cook and the cheese melt for about 2 minutes.

Check the eggs; if the whites are forming, prepare to flip the entire tortilla with a spatula.

Use the spatula to slide under the tortilla and flip it in one motion.

Chop the cooked eggs and chorizo into smaller pieces after flipping.

Transfer the cooked tortilla to a serving plate.

Slice the avocado and fan it out for garnish.

Add pickled jalapeños around the plate.

Sprinkle sliced scallions on top for garnish.

Drizzle with hot sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens