Tacos with Eggs & Chorizo (Mexican)

• Prep your taco toppings such as Salsa, Shredded Cheese, Avocado & Sour Cream.

• Warm some corn tortillas on a grill pan. I brush or spray them with a tiny bit of oil and cover to remain warm. Be careful not to let them get hard.

• In a large fry pan fry about 4 ounces chorizo until fully cooked (about 10 minutes) then remove to a temporary container. Wipe or wash pan clean.

• Add a 1-2 TBspn of butter or margarine to coat the pan especially if not using a non-stick pan and set burner to medium.

• Crack 4 large eggs into a bowl, add about 2 tablespoons water and whisk.
Pour the eggs into the pan and wait (do not stir) until bubbly but still wet (about 2 minutes).

• Drop the cooked chorizo all over the eggs and gently turn over several times to cook throughout. I prefer not to chop at it.

Done! load the chorizo and eggs, the toppings and dig in.

This will make 4-6 large tacos.

We all agreed these were fantastic!