Ingredients
- 1 tablespoon olive oil
- ½ pound Mexican chorizo casing removed
- 6 large eggs
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add chorizo and cook until it's fully browned, breaking it into small pieces as it cooks.
- In a bowl, whisk the eggs with salt and black pepper.
- Pour the eggs over the cooked chorizo in the skillet. Stir the mixture gently until the eggs are fully cooked and scrambled, about 3-4 minutes. Adjust seasoning with salt and pepper if needed.
