1/2 tbsp. Canola oil

1 cup chorizo criollo, small dice (or substitute for Spanish chorizo)

1/2 cup yellow onion, small dice

1/3 cup green pepper, small dice

1/2 cup tomatoes, small dice

6 large eggs, beaten, seasoned with Kosher salt and freshly ground black pepper to taste

 

Heat a medium skillet over medium heat.  Add the chorizo and saute for about 3 minutes and remove excess fat.  Add the oil, the onions and bell peppers and saute 2 minutes.  Add the tomatoes and saute 2 minutes.  Add the seasoned eggs and cook until the eggs are scrambled and smooth, about 3-4 minutes.