Chef: Lily Ramirez-Foran from Picado Cookery School
2 tablespoons Vegetable Oil
150 grams Chorizo, diced
60 grams Onion, sliced
1 small red chilli, finely chopped
Corn Tortillas, warmed
Feta Cheese, crumbled
Red Salsa of choice to accompany
Heat the oil in a non stick pan at medium heat, add the diced chorizo and fry gently until the chorizo releases it’s fat.
Add onion & chilli and cook for a minute or until the onion is translucent. Crack the eggs and season with salt. Let the eggs cook for 20 seconds or so and then incorporate everything with a spatula folding the eggs into the rest of the ingredients.
Cook until the eggs are done to your taste. For soft set and slightly runny, a minute and a half is enough.
Served in warmed corn tortillas, topped with some crumbled Feta cheese and the salsa of your choice.