Ingredients:

  • 8 oz lean ground chorizo
  • 1 cup diced white onion
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 6 corn tortillas, cut into 1-inch strips
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup diced avocado
  • 2 tbsp fresh lime juice

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the chorizo and cook until the fat renders and the meat is browned and sizzling.
  2. Toss in the diced onion and bell pepper, sautéing until the edges are translucent and mahogany-colored.
  3. Stir in the garlic and corn tortilla strips, cooking for 2 minutes until the tortillas are slightly crisp.
  4. In a mixing bowl, whisk the eggs, milk, smoked paprika, cumin, salt, and pepper until the mixture is completely homogenous and frothy.
  5. Pour the egg mixture over the chorizo and tortilla base, tilting the pan to ensure the eggs fill every gap.
  6. Immediately sprinkle the shredded cheese across the top in an even layer.
  7. Transfer the skillet to a preheated oven or broiler for 5–8 minutes until the eggs are set and the cheese is bubbling and golden-brown.
  8. Garnish with fresh cilantro, avocado, and a squeeze of lime juice before serving.