Ingredients:

  • 8 oz (225 g) fresh chorizo, casings removed
  • 4 large eggs
  • 2 tablespoons (30 ml) whole milk
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon (15 ml) olive oil (if needed)
  • 1/4 cup (25 g) shredded cheese (optional; cheddar or queso fresco)
  • Fresh cilantro, chopped (for garnish; optional)

Instructions:

  1. Remove chorizo from casings and chop loosely. Crack the eggs into a mixing bowl, add milk, and whisk until well combined.
  2. Heat a non-stick skillet over medium heat. Add chorizo to the skillet and cook for about 5-7 minutes, breaking it apart with a spatula, until browned and cooked through.
  3. If the skillet seems dry, add olive oil. Pour in the egg mixture and stir gently using a spatula. Continue to cook until eggs are just set but still creamy, about 2-3 minutes. Add salt and pepper to taste.
  4. If using, sprinkle shredded cheese on top, allowing it to melt. Transfer to plates and garnish with chopped cilantro, if desired.