Ingredients:

  • 6 large eggs (approx. 300g)
  • 6 oz (170g) fresh chorizo sausage, casing removed
  • 1 small onion, finely chopped (about 100g)
  • 1 medium tomato, diced (approx. 150g)
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1/4 cup (15g) fresh cilantro, chopped
  • Salt and freshly ground black pepper, to taste
  • 8 small corn tortillas (6-inch diameter)
  • 1 ripe avocado, sliced
  • 1/2 cup (60g) shredded cheddar or Monterey Jack cheese
  • Lime wedges, for serving
  • 1 medium tomato, finely diced
  • 1/4 cup (15g) onion, finely chopped
  • 1 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste

Instructions:

  1. Combine diced tomato, onion, cilantro, lime juice, and salt in a bowl to prepare the pico de gallo. Mix well and set aside to let flavours meld.
  2. Heat the skillet on medium-high heat. Add chorizo and break it apart with a spatula. Cook until browned and cooked through (about 5 minutes). Remove chorizo from pan and set aside, leaving some drippings.
  3. In the same pan with chorizo drippings, add chopped onions and jalapeño (if using). Cook until softened and translucent (about 3 minutes).
  4. Beat eggs with salt and pepper. Lower heat to medium-low, pour eggs into skillet with onions. Stir gently, cooking until eggs are just set but still soft (about 2-3 minutes). Stir in cooked chorizo and half the cilantro.
  5. Heat tortillas briefly in a dry skillet or microwave until pliable and warm.
  6. Divide egg and chorizo mixture evenly among tortillas. Top with pico de gallo, shredded cheese, avocado slices, and remaining cilantro. Serve with lime wedges.