Ingredients

• 10 eggs
• 1 lb. Kettle Club Bulk Mexican chorizo
• 1 small white onion
• 2 plum tomatoes
• 1 clove garlic
• 1 tbsp cooking oil
• 2 to 16 corn or flour tortillas

Instructions

1. Finely chop the onion, tomato and garlic
2. Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
3. Preheat a large frying pan to medium
4. Add the cooking oil and the onion to the frying pan and cook for 1 minute
5. Add the tomato and garlic, stir and cook for 1 minute
6. Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
7. Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
8. Cook, stirring occasionally, until the eggs are just cooked
9. While the eggs are still cooking, heat the tortillas on a griddle or in the oven 10. Top with cheese and serve with warm tortillas