Ingredients:

  • 1 lb (450g) Mexican Chorizo (raw, ground pork)
  • 1 medium (110g) white onion, finely diced
  • 1 bell pepper (120g), finely diced
  • 12 large (600g) eggs
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (30g) fresh cilantro, chopped

Instructions:

  1. Heat a 12-inch cast-iron skillet over medium-high heat. Add the chorizo, breaking it apart with a spatula into small crumbles, and sauté for 5–7 minutes until the meat is mahogany-colored and edges are slightly crisp.
  2. Push the cooked chorizo to the sides of the pan. Add the diced onion and bell pepper to the center, using the rendered fat to sauté for 3–4 minutes until vegetables are translucent and fragrant.
  3. While vegetables cook, whisk eggs, salt, and pepper in a bowl until pale and frothy.
  4. Lower the heat to medium and pour the eggs over the chorizo mixture. Gently fold the mixture every 30 seconds.
  5. Remove the pan from the heat when the eggs are 90% set but still glistening to allow carry-over heat to finish cooking.
  6. Garnish with chopped fresh cilantro and serve immediately.