Mexican Eggs - cooking recipe

Ingredients

2 tsp olive oil
2 links chorizo, halved lengthwise, sliced
2 None tomatoes, chopped
1 None red chili, chopped
1 cup mild tomato salsa
2 tbsp fresh cilantro leaves, plus extra for garnish
1 None green onion, chopped
1 None avocado, peeled, pitted
1/2 None lemon, juiced
4 None whole-wheat tortillas
4 None large eggs, fried
None None grated Cheddar cheese and chili sauce, to serve

Preparation

Heat oil in a large frying pan over high heat. Saute chorizo for 3-5 mins, until browned. Add tomatoes and chili. Cook for 1 min, until softened. Stir in salsa and simmer for 1-2 mins. Remove from heat and add cilantro and green onion. Cover to keep warm.
To make the guacamole, mash avocado and lemon juice in a small bowl. Season to taste.
Heat a frying pan over medium heat. Lightly coat each tortilla with oil then cook for 30 seconds per side, until lightly toasted. Spread guacamole over tortillas then top with fried eggs and chorizo mixture. Sprinkle with cheese and extra cilantro. Season. Serve with chili sauce.