Begin by taking the chorizo out of its casing and sauteing it until it is cooked through. Add half a chopped red pepper and half a chopped yellow pepper and a bit of chopped red onion and cook until tender. Crack about 6 eggs into a bowl, and whisk together with a splash of milk and some salt and pepper. Pour the eggs into the chorizo pan and cook, stirring gently until almost set. Just before the eggs are done to your liking add a generous handful of shredded pepper jack cheese (if you are sensitive to spicy foods, you can substitute plain jack cheese if you wish).
See, told you, it is not very attractive, but it is quite tasty.
1 package chorizo, mild or hot depending on your spice preference
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 red onion, chopped
splash of milk
salt and pepper
3/4 cup shredded pepper jack cheese
Remove chorizo from casing and brown in a skillet over medium high heat. When cooked through, add the peppers and onion and cook until tender. Meanwhile, whisk eggs, milk, salt and pepper in a bowl to have ready to pour into the skillet once the veggies are almost done. Once you add the eggs, stir gently until they are set to your liking. Stir in the cheese in the last minute of cooking so that it melts. Serves 2 generously.