Breakfast tacos

SERVES 4 “Tacos come in many forms throughout California – traditional versions from trucks, Korean tacos, and vegan tacos with jicama,” says Vivian Lui. Pictured p97

4 tbsp extra-virgin olive oil 230 gm fresh breakfast sausage, casings removed 1 small onion, finely sliced 1 large poblano chilli pepper, stemmed, seeded and sliced

Sea salt flakes and freshly ground black pepper

1 garlic clove, grated

8 small corn tortillas

(about 13cm in diameter)

8 large eggs

Sliced jalapeño, pickled radish and coriander leaves, to serve

1 Heat a large non-stick frying pan over medium-high heat. Add 1 tbsp of olive oil and sausage and cook, breaking up sausage with a wooden spoon and stirring frequently, until meat is browned (6-8 minutes). Transfer to a bowl; set aside. 2 Add 1 tbsp of oil to pan; add onion and cook until translucent (3 minutes). Add poblano chilli pepper, season and cook until vegetables begin to caramelise (5 minutes). Add garlic and cook for another minute. Transfer to bowl with sausage. Wipe pan and set aside.

3 Meanwhile, toast tortillas over a flame until lightly charred in spots (1 minute). Flip and repeat. Transfer to a plate and cover to keep warm.

4 Crack eggs into a medium bowl, season and whisk. Return frying pan to medium-high heat. Add the remaining 2 tbsp of oil and swirl to coat. Pour in eggs and reduce heat to medium-low. Fold gently a few times and tilt pan to allow any very runny parts to cook. Continue until mostly set with large billowy curds, about 3-4 minutes.

5 To serve, divide eggs onto tortillas. Top with sausage mixture and finish with jalapeño, pickled radish and coriander.