Ingredients:

  • 7 oz (200g) Mexican Pork Chorizo (casing removed)
  • 1/2 small Yellow Onion (finely diced)
  • 1/2 medium Jalapeño (optional, seeded and minced)
  • 6 Large Eggs
  • 1 tbsp Milk or Heavy Cream (optional)
  • Kosher Salt (to taste)
  • Black Pepper (to taste)
  • 1 tbsp chopped Cilantro (for garnish)

Instructions:

  1. Place the crumbled chorizo into the cold non-stick skillet over medium-high heat. Break up the sausage thoroughly using the spatula.
  2. Cook the chorizo for 5–7 minutes, stirring occasionally, until it is fully cooked, releases its flavorful red fat, and becomes slightly crispy at the edges.
  3. If using, push the cooked chorizo to one side of the skillet. Add the diced onion and jalapeño to the rendered fat. Sauté for 2–3 minutes until the onion is translucent and softened. Mix the aromatics into the chorizo.
  4. While the chorizo cooks, whisk the eggs vigorously in a mixing bowl with the milk/cream, salt, and pepper until slightly frothy and uniform in color.
  5. Reduce the heat to medium-low. Pour the whisked eggs directly over the chorizo mixture in the skillet. Let the edges of the eggs just begin to set (about 30 seconds).
  6. Using the spatula, gently push the cooked edges toward the center, allowing the uncooked egg to flow underneath. Continue until the eggs are cooked through but still moist, soft, and fluffy.
  7. Taste and adjust seasoning if necessary. Garnish immediately with fresh chopped cilantro and serve hot, ideally alongside warm tortillas.