- 4 ounces Mexican chorizo, removed from casing
- 8 large eggs, lightly beaten
- 3 medium scallions, thinly sliced for garnish
- 3 tablespoons roughly chopped fresh cilantro leaves
- Sour Cream, for garnish
Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.