Chorizo and Eggs

Ingredients

• ¾ lb Mexican chorizo
• 8 large eggs
• ½ onion
• 1 jalapeño (optional)
• ¼ cup cilantro (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp cooking oil
• 8 corn or flour tortillas (optional)
• 1 avocado (optional)
• ½ cup salsa (optional)

Steps

1. Remove chorizo from its casing, if applicable. Dice the onion and jalapeño (if using). Whisk eggs with salt and pepper in a bowl.
2. Heat cooking oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until fully cooked through and browned, about 8-10 minutes. Drain excess fat if desired.
3. Add diced onion and jalapeño (if using) to the skillet with the chorizo. Cook until softened, about 3-5 minutes.
4. Pour the whisked eggs into the skillet with the chorizo and vegetables. Scramble until the eggs are cooked to your desired consistency.
5. Stir in fresh cilantro (if using). Serve immediately, optionally with warm tortillas, sliced avocado, and salsa.