Huevos con chorizo y queso

Remove the casing from the Chorizo and crumble it into a large skillet over medium heat. Cook the Chorizo, breaking it up with a spoon, until it is fully cooked and crispy, about 8-10 minutes. Remove the cooked Chorizo with a slotted spoon and set aside, leaving about 15 grams of the rendered fat in the skillet.

Finely dice the Cebolla blanca, Chile serrano, and Tomate Roma. Add the diced Cebolla blanca and Chile serrano to the skillet with the Chorizo fat. Sauté until the Cebolla blanca is translucent, about 3-4 minutes. Add the diced Tomate Roma and cook for another 3 minutes until softened.

Return the cooked Chorizo to the skillet with the sautéed vegetables and mix well.