(2 servings / Prep. time: 10 mins. / Bake-Cook time: 20 mins.)
9 oz Pork Chorizo El Mexicano®, casing removed
1/2 small Onion, finely chopped
1 can (15 oz) fire-roasted diced Tomatoes, undrained
1/4 cup Nacho Sliced Jalapeños El Mexicano®
4 (6-inch) Corn tortillas
1 tsp. Olive oil
4 Large eggs
1/2 cup Queso Fresco Casero El Mexicano®, crumbled
2 tbsp. fresh Cilantro leaves, coarsely chopped
Optional: Crema Mexicana and fresh cracked black pepper
1. Preheat oven to 450°. In large nonstick skillet, cook chorizo over medium heat 5 to 6 minutes or until cooked through, breaking up meat with side of spoon. With slotted spoon, transfer chorizo to bowl; cover to keep warm. In same skillet with remaining fat, cook onion 4 to 5 minutes or until soft, stirring occasionally. Add tomatoes and jalapeño, and heat to simmering; reduce heat to low and cook 8 to 10 minutes or until mixture thickens slightly, stirring occasionally; stir in chorizo.
2. Meanwhile, place tortillas on cookie sheet. Bake 3 to 5 minutes or to desired crispness; keep warm.
3. In separate large nonstick skillet, heat oil over medium heat. Add eggs and cook 4 to 5 minutes or until egg whites are cooked through and yolks are soft.
4. To serve, place 2 tortillas on each of 2 plates; top each tortilla with 1 egg. Evenly spoon chorizo mixture over eggs and tortillas; evenly sprinkle with queso and cilantro. Sprinkle with black pepper and enjoy with Crema Mexicana El Mexicano® on top, if desired.