Now that’s a Breakfast Wrap

Now that’s a Breakfast Wrap

Chilli fried Gerogiev egg, Avolands avocado, balsamic Umthunzi tomatoes, wild rocket all wrapped up in an El Burro Mercado flour tortilla.

  • Place a pot over a medium heat with a drizzle of oil, add some roughly chopped Umthunzi tomatoes. Cook for 5 minutes until softened. Add a splash of balsamic vinegar and a squeeze of honey and cook out for another 1-2 mins. Season to taste
  • Place a pan over a medium heat with a drizzle of oil, crack a Georgiev egg and sprinkle over a little bit of the Funky Ouma Chilly Salt. Cook according to your preference. Remove from the pan on completion
  • Place the El Burro flour tortilla into the pan and cook on each side 30 seconds - 2 minutes per side until golden and heated through. .
  • Load up the warm wrap with fresh – wild rocket, the sweet balsamic tomatoes, the chilli fried egg and some sliced Avoland avocado. Sprinkle over some chopped Neighbourhood farm basil, wrap it all up and tuck in.

You can bulk up this wrap with some extra protein:

Urban Vegan Meatballs:

  • Place a pan over medium heat with some oil. Pan-fry the meatballs for 4-6 minutes until golden all over and heated through, shifting as they colour.
  • Remove from the pan and serve.

Streaky Bacon:

  • Pre-heat oven to 200°C. Place the bacon strips onto a wire rack on top of a lined baking tray.  Bake until your desired crispness, 15 to 25 minutes.
  • Drain on a paper towel-lined plate and serve.

Prego Sausage:

  • Preheat oven to 200° C. Place the Frankie Fenner Prego Sausage onto a lined baking tray sprayed with non-stick cooking spray. Bake in the oven for 30-35mins until cooked through, shifting halfway.
  • Drain on a paper towel-lined plate and serve.


Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.