Chorizo Con Huevos

8 large eggs
1 Tablespoon oil
1 pound chorizo sausage
1 medium onion - diced
2 Serrano chilies - finely chopped
1/2 bunch cilantro leaves - chopped
1 large avocado - mashed
your favorite salsa

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.) Can drain off any excess oil.

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 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.

From: MrBreakfast.com: All Breakfast All The Time