Scrambled Eggs with Chorizo and Tortilla Chips

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Tortilla chips

  Snacks, unsalted, white corn

  6 cup or 156g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Pork and beef chorizo

  8 oz or 227g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

Directions

1. Lightly beat the eggs in a bowl. Chop the onion and cut the chorizo into 1/2-inch pieces.
2. In a large bowl, combine the eggs and tortilla chips.
3. Heat olive oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring, until softened.
4. Add the chorizo to the skillet and cook, breaking up any lumps, until the sausage is no longer pink, about 3 minutes.
5. Pour in the egg mixture and cook over medium-high heat, stirring frequently, until the eggs are set but still moist, 2 to 3 minutes.
6. Serve the scrambled eggs topped with salsa.