Huevos Rancheros con Chorizo

After living in Colorado for many years, I have become hooked on the southwestern style of cooking eggs with chorizo and serving them over toasted tortillas.  You could also wrap the eggs in a soft flour tortilla, if you like, and serve egg tacos.  Either way, make sure you get out your favorite hot sauces and salsas.
8 eggs
4 links chorizo sausage, sliced
2 avocado, peeled and sliced
1 red pepper, diced
1 jalapeño pepper, diced
2 cloves garlic, sliced
2 green onion, sliced
8 soft corn tortillas
favorite salsa and/or hot sauce

You'll need a large skillet, a small skillet (definitely not non-stick) and several small non-stick skillets to pull this off.  Toss the peppers, garlic and sausage in the large skillet with a dash of oil and sauté those puppies until the sausage browns and the peppers soften up a bit.

Meanwhile toast the corn tortillas dry in a skillet over high heat for about 30-60 seconds per side, just to brown the edges and form a few browned spots throughout the surface of the tortilla.  Its easy to burn them - so watch them carefully.  Set the tortillas aside, wrapped in a clean dish towel, or better yet, in some aluminum foil in a warmed toaster oven.

Now the eggs.  I like to use several small non-stick skillets to fry my eggs; two per pan.  First distribute a quarter of the sausage and pepper mixture in a ring around  one of the pans and crack the eggs into the center of the ring.  I cover the eggs as they begin to cook, so the tops cook over as well.  Cook them to taste.

Assembly - lay two tortillas on each of four plates.  Carefully slide two eggs and their sausage companions onto the tortillas.  Garnish with avocado slices and your favorite salsa and/or hot sauce.

Serves four.

Cook's Note: Many people put some grated cheese - say Monterrey Pepper Jack or Cheddar, on top of the eggs before covering.  This is indeed fantastic, and totally up to you.  I like them either way. If you want to cut back of cheese, top them with cilantro - very southwestern.