Huevos con Chorizo Oaxaqueño

Remove the casing from the Oaxacan chorizo. Crumble the Oaxacan chorizo into a large skillet over medium heat. Cook, breaking it up with a spoon, until it is fully rendered and browned, about 8-10 minutes. Remove the cooked Oaxacan chorizo from the skillet with a slotted spoon, leaving the rendered fat in the pan. Set the Oaxacan chorizo aside.

While the Oaxacan chorizo cooks, finely dice the White onion, mince the Serrano pepper, and dice the Roma tomato. Roughly chop the Cilantro.

If there is less than 15 grams of rendered fat in the skillet, add Vegetable oil to reach approximately that amount. Add the diced White onion and minced Serrano pepper to the skillet and sauté over medium heat until the White onion is translucent, about 3-5 minutes.