Spanish Chorizo & Egg Breakfast Tostada Bar

Ingredients

• 8 oz Spanish chorizo sausage, sliced into thin rounds
• 8 whole large eggs, beaten with a splash of milk
• 12 shells corn tostada shells, or crispy tortilla rounds
• 2 whole ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1 cup shredded manchego cheese, or queso fresco
• 1/2 cup sour cream, or Mexican crema
• 1 whole fresh lime, cut into wedges
• 2 tbsp olive oil, for cooking
• 1 pinch smoked paprika
• to taste pinch sea salt & black pepper

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add sliced chorizo and cook for 4-5 minutes, stirring occasionally, until edges are crispy and oils are rendered. Remove to a paper towel-lined plate.

2. 2

   In the same skillet, reduce heat to medium. Pour in beaten eggs and scramble gently for 4-5 minutes until soft and creamy. Season with salt, pepper, and a pinch of smoked paprika. Transfer to a serving bowl.