Chorizo and Eggs

In a medium bowl whisk eggs with 2 tablespoons water until well combined. Season with salt and pepper and set aside. (recipe note #1)

Heat oil in a large nonstick skillet over medium heat until hot; add chorizo and brown, breaking it up with a wooden spoon, until fat starts to render, 2 to 3 minutes. Add onion; cook, stirring often, until chorizo is cooked through and onions soften and start to brown, 6 to 8 minutes more. Add diced green chiles and stir to combine.

Reduce heat to medium-low and pour beaten eggs evenly over chorizo mixture. When the eggs begin to set, stir gently with a wooden spoon or rubber spatula, allowing them to form large, soft curds while gently incorporating the cooked meat. Continue to stir until eggs are just cooked through, but still shiny. Remove from heat. Serve hot with warm tortillas (optional) and desired toppings.