Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • ¼ red onion, diced
  • 3 ounces chorizo, chopped
  • 1 cup roughly chopped mushrooms
  • ¼ teaspoon red pepper flakes
  • 10 ounces Cabernet Estate Reserve Tomatoes, halved
  • 1 teaspoon butter
  • 6 eggs
  • ¼ cup shredded cheddar or mexican cheese
  • 1 tablespoon packed cilantro leaves
  • 8 small corn or flour tortillas

Instruction

  • Heat olive oil in skillet over medium heat. Saute red onion, chorizo and mushrooms until onions and mushrooms are softened. Season with red pepper flakes.
  • Toss in tomatoes to the mixture and cook slightly to heat. Remove from heat.
  • In a non stick skillet, heat butter. Whisk eggs and pour into skillet to scramble. After eggs are nearly cooked, stir in cheese.
  • Remove from heat and fold eggs into sauteed tomato mixture; garnish with cilantro.
  • Serve warm wrapped in a tortilla.