Avocado & Egg Breakfast Burrito
A quick and colorful breakfast wrap featuring creamy avocado, roasted cherry tomatoes, fresh coriander, and a fried egg, drizzled with spicy sriracha yogurt. Packed with protein, fiber, and healthy fats, this wrap is perfect for weekday mornings or weekend brunches. Simple to prepare and deliciously satisfying every time.
Equipment
- 1 large shallow baking tray
- 1 Frying pan
- 1 Small Mixing Bowl
- 1 Plate
- 1 Knife
- 1 chopping board
Ingredients
- 700 g cherry tomatoes halved or quartered
- 3 tsp olive oil
- 2 garlic cloves finely sliced
- 1 red chilli sliced
- 1 lime zested and juiced (or lemon as substitute)
- 30 g fresh coriander stems finely chopped, leaves roughly chopped
- 100 g low-fat natural yogurt
- 1 –2 tsp sriracha sauce to taste
- 4 eggs
- 4 multiseed wraps
- 35 g wild rocket ½ of 70 g pack
- 2 small avocados peeled, stoned, and sliced
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 200°C (fan 180°C), or gas mark 6. This ensures that the oven is hot enough to roast the tomatoes evenly, giving them a caramelized and slightly charred flavor that forms the base of this breakfast wrap.
- Roast the Tomatoes and Aromatics: Place the halved or quartered cherry tomatoes onto a large, shallow baking tray. Drizzle 2 teaspoons of olive oil over the tomatoes and add the sliced garlic and red chilli. Sprinkle over the lime zest and pour the lime juice evenly across the tray. Use your hands or a spoon to gently toss the mixture so each tomato is coated with oil, garlic, chili, and lime. Roast in the preheated oven for 20 minutes, or until the tomatoes are soft, blistered, and lightly golden. Halfway through roasting, give the tray a gentle shake to ensure even cooking.
- Season and Add Fresh Herbs: Once roasted, remove the tray from the oven. Sprinkle the majority of the chopped coriander stems over the tomatoes and gently toss to combine. Taste and season with a pinch of salt and freshly ground black pepper. This herb infusion elevates the flavor and adds freshness to the filling.
- Prepare the Sriracha Yogurt: While the tomatoes are roasting, take a small mixing bowl and combine the low-fat natural yogurt with 1–2 teaspoons of sriracha sauce, adjusting the amount according to your preferred spice level. Whisk together until smooth and creamy. Set aside at room temperature so it’s ready to drizzle over the wraps later.
- Fry the Eggs: Heat the remaining teaspoon of olive oil in a medium frying pan over medium heat. Crack in the eggs one by one and cook for approximately 3–4 minutes until the whites are fully set but the yolks remain slightly soft. For firmer yolks, cook an extra minute. Once cooked, carefully transfer the eggs to a plate and cover loosely with foil to keep them warm while you assemble the wraps.
- Warm the Wraps: Using the same frying pan (or a dry skillet), warm each multiseed wrap for about 30 seconds on each side until pliable and slightly toasted. Warming the wraps makes them easier to roll without cracking.
- Assemble the Burrito: Place a warm wrap flat on a plate. Start by adding a small handful of wild rocket leaves as the first layer. Spoon over a generous portion of the roasted tomato mixture, ensuring some of the blistered juices are included. Arrange a few slices of avocado on top, followed by a fried egg. Drizzle with the prepared sriracha yogurt and sprinkle over the remaining coriander leaves for garnish.
- Fold and Roll the Wrap: Fold in the ends of the wrap and then carefully roll it up tightly to encase the filling. Use a sharp knife to cut the wrap in half diagonally for a visually appealing presentation.
- Optional Extras: For added texture and flavor, you can mix in some charred sweetcorn with the tomatoes before roasting, or for a non-vegetarian variation, add a crispy rasher of bacon to each wrap.
- Serve Immediately: Serve these burritos warm for a satisfying breakfast or brunch. Pair with a fresh green salad or a light fruit juice for a complete meal. Enjoy the creamy avocado, spicy yogurt, and perfectly roasted tomatoes with each bite.
Notes
- Use ripe but firm avocados to ensure smooth slicing without mushiness.
- Cherry tomatoes can be substituted with plum or vine tomatoes, but halve or quarter them for even roasting.
- Adjust the sriracha yogurt according to your preferred spice level; start with less and add gradually.
- Warm the wraps briefly to prevent cracking while rolling.
- Fresh coriander adds a bright, herbal flavor, but you can substitute with parsley or basil if desired.
- For extra texture, consider adding charred sweetcorn or lightly roasted bell peppers.
- This recipe is perfect for meal prep; keep components separate and assemble just before eating.
