Heat the oil in a large skillet over medium heat. Fry the chorizo until browned - break up the sausage with a fork as it cooks. (Chorizo is darker in color than most sausages. It will look nearly burnt when browned, but if you look close it's a very deep brown hue.) Drain off any excess oil. I go so far as to pat down the cooked sausage with wadded paper towels as cooking chorizo produces a lot of grease.
Add the onion and cook about 2 minutes until soft and translucent. Add the chilies and cook one more minute.
Beat the eggs until frothy and add to the chorizo. Stir with a fork or spatula as you would to make scrambled eggs.
Fold the cilantro in just before eggs are completely set. Serve with flour tortillas, fresh salsa, and mashed avocado.
This recipe makes 4 large servings.
* A couple notes about this dish: chorizo is somewhat salty by nature so there's no need to add salt to the eggs as might be your habit; handle the Serrano chilies carefully - be sure to remove the seeds and pith and make sure you wash your hands after chopping; for the best flour tortilla experience, place tortillas, one at a time, flat in a large non-greased fry pan over medium heat for 20 seconds per side to warm and brown.
Chorizo is a spicy Mexican pork sausage that's available in most grocery stores. "Chorizo con Huevos" translates to "Chorizo with eggs". But after you add peppers, cilantro and avocado, the proper translation becomes "chorizo with eggs!!!" with three exclamation marks.
Mr Breakfast would like to thank football for this recipe.
