2 links Mexican or Spanish chorizo, removed from casing, diced or coarsely chopped
4 tablespoons oil (a mixture of corn and olive oil works best)
8 eggs, lightly beaten
20 corn tortilla chips, preferably fresh
tomato coulis (see related recipe)
Fresh cilantro for garnish
First, cook the chorizo. Heat a medium-sized stainless steel saucepan over medium-high heat and add two tablespoons of oil. Add the chorizo and cook, stirring frequently, until the chorizo is golden and cooked through, about ten minutes. Add the eggs and after a minute, the chips. Use a wooden spoon to crush the chips as you stir to cook the eggs. Cook for about five minutes (mine took less) or until almost cooked through.Remove from heat.
Set up four plates for serving. Ladle some coulis in the bottom of each dish, top with some of the egg mixture and sprinkle with the cilantro. Serve immediately.