Ingredients
6 oz Spanish chorizo, minced (or Mexican chorizo)
2 tbsp vegetable oil, if using Spanish chorizo
10 eggs, large
salt, to taste
ground black pepper, to taste
corn tortilla chips, for serving
cilantro leaves, fresh, chopped, for garnish
Preparation
If using Spanish chorizo, cook with oil in a 12-inch nonstick skillet over moderate heat for 4 to 5 minutes, stirring, until browned. If using Mexican chorizo, remove from casings and cook without oil in a skillet, stirring and breaking up meat for 4 to 5 minutes until bubbling and completely separated.
Whisk eggs together in a bowl and stir in the chorizo. Cook and stir for about 5 minutes, until eggs are scrambled and just set.
Season with salt and pepper to taste and adjust accordingly. Serve with corn tortilla chips and garnish with cilantro leaves.
