Chorizo con Huevo

Dice the White Onion, Jalapeño Pepper, and Roma Tomato. Roughly chop the Fresh Cilantro.

Remove the casing from the Mexican Chorizo, if present. Heat a large skillet over medium heat. Add the Mexican Chorizo to the hot skillet and break it apart with a spoon. Cook, stirring occasionally, until the Mexican Chorizo is fully cooked and has rendered its fat, about 8-10 minutes.

Drain off most of the rendered fat from the skillet, leaving about 15 grams. Add the diced White Onion and diced Jalapeño Pepper to the skillet with the cooked Mexican Chorizo. Sauté until the White Onion softens, about 3-5 minutes.