Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1/2 medium yellow onion, (chopped)
  • 7 1/2 ounces fresh Mexican chorizo ((about 2 sausage links)*)
  • 6 large eggs, (beaten)
  • salt and pepper, (to taste)

Instruction

  • Heat a large skillet over medium-high heat. Add the olive oil and chopped onions. Saute for about 5 minutes, until the onions have softened and become translucent.
  • Remove the chorizo from the casing and add to the skillet. Using your spatula, crumble it up into little pieces and saute until fully cooked through, about 8 to 10 minutes. If the chorizo is super fatty and let out a lot of grease, feel free to drain off any excess fat.
  • Add the beaten eggs along with a pinch of salt and pepper. Stir the eggs into the chorizo mixture and let cook for about 30 seconds. Then continue gently stirring until the eggs are just cooked through.
  • Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa or refried beans.