Directions

Heat a wide non-stick skillet over medium-low. Add the chorizo and cook, breaking it up with a wooden spoon, for 5 minutes. Stir in the sliced onions and cook, stirring every once and a while, until the sausage is cooked through and crispy, another 5 to 6 minutes more.

Meanwhile, crack eggs into a bowl, add a pinch of salt and whisk until well blended.

Take the pan off of the heat for a minute, so it cools slightly. Check how much fat has rendered from the sausage. If it is more than a tablespoon, remove some from the pan.

Place the pan back over medium-low heat. Pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened, and small curds begin to form; about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds (see us do this in our scrambled eggs video).

When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve with the tortillas and a few lime wedges, as well as some cilantro leaves and cheese scattered on top.