Savory Chorizo Breakfast in 21 Minutes

Instructions:

1. Place a 12 inch cast iron skillet over medium high heat. Add the 1 tbsp olive oil and the 1 lb chorizo, breaking it apart with a spatula. Cook for 5-7 minutes until the meat is mahogany colored and the edges are crisp.
2. Push the browned chorizo to the sides of the pan. Add the diced yellow onion and red bell pepper to the center. Sauté for 3-4 minutes until onions are translucent and peppers have softened.
3. Stir in the 2 cloves of minced garlic and cook for only 30 seconds until fragrant. Note: Garlic burns quickly, so don't let it sit too long.
4. Reduce the heat to medium low. Pour the 6 beaten eggs over the chorizo and vegetable mixture.
5. Using a silicone spatula, gently push the eggs from the edges toward the center. According to guides on [egg curd control](https://www.seriouseats.com), moving the eggs slowly prevents them from overcooking into rubbery chunks.
6. Once the eggs look slightly wet, fold in the 1/2 cup crumbled Cotija cheese.
7. Remove the pan from the heat immediately. The residual heat will finish the cooking without drying out the eggs.
8. Garnish with 1/4 cup chopped fresh cilantro.
9. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.