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Yield: 1.00 Portion
Chorizo and eggs is a breakfast standard in northern Mexico. This should be served with fresh flour tortillas, pickled jalapeņos, and ideally a Tecate (don't worry about this if you don't know what it is).
Fry the chorizo in a cast iron pan until it has browned and released it's fat.
Add the onions and chilies, then cook until the onions are translucent.
Add the eggs and scramble.
Season to taste with salt, pepper, and hot sauce.
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