How to make it

  • Heat the oil in a large skillet over a medium heat. Fry the chorizo until browned. Drain off any excess oil.
  • Add the onion and cook 2 to 3 minutes, add the chilies. Beat the eggs until frothy and add to the chorizo.
  • Stir with a fork as you would scrambled eggs. Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado.

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