Turkey Chorizo-Spiced Breakfast Tacos with Eggs

Steps

1. Prep first: dice the tomato and red onion, mince the garlic, chop the cilantro, beat the egg, and slice the avocado just before serving.
2. Heat a large dry skillet over medium-high heat. Char the bell pepper strips and jalapeño, turning, until blistered and soft, 8 to 10 minutes. Move to a board and let cool slightly.
3. Make the salsa: chop the charred bell pepper and jalapeño finely and stir in a bowl with the tomato, half the red onion, the lime juice, the cilantro and one third of the salt. Set aside.
4. Warm half the olive oil in the same skillet over medium heat. Add the remaining half of the red onion and the garlic and cook 2 minutes until softened.
5. Add the ground turkey, paprika, cumin, oregano, black pepper and half the salt. Cook, breaking it up, until browned and the turkey reaches 165°F (74°C), 7 to 8 minutes. Stir in the cider vinegar, then push the turkey to one side.
6. Add the remaining half of the olive oil to the empty side, pour in the egg with the remaining salt, and stir gently until softly set and cooked to 160°F (71°C), about 2 minutes. Fold the egg into the turkey and take the pan off the heat.
7. Warm the corn tortillas one or two at a time in a dry skillet or over a gas flame until soft and pliable, about 30 seconds per side; keep them wrapped in a towel.
8. Fill each tortilla with the turkey and egg, top with the roasted pepper salsa and avocado, and serve warm.