Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 ounces (115g) Spanish chorizo, casing removed, diced
  • 1/2 medium yellow onion, diced (approx. 75g)
  • 1/2 red bell pepper, diced (approx. 75g)
  • 2 cloves garlic, minced
  • 6 large eggs
  • 2 tablespoons milk or cream (30 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • Fresh cilantro, chopped (optional)
  • Hot sauce (optional)
  • Crumbled queso fresco or feta cheese (optional)
  • Avocado slices (optional)
  • Toast or tortillas, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes.
  2. Add onion and bell pepper to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute more, until fragrant.
  3. While vegetables are cooking, whisk eggs, milk/cream, salt, and pepper in a bowl until well combined.
  4. Pour egg mixture into the skillet with the chorizo and vegetables. Cook, stirring occasionally, until the eggs are set but still slightly moist. Don't overcook!
  5. Serve immediately, garnished with cilantro, hot sauce, cheese, and avocado (if desired). Serve with toast or tortillas.