Chorizo Con Huevos

8 eggs
2 tablespoon oil
1 pound Mulay’s Chorizo
1 onion, chopped
2 Serrano chilies, chopped
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa

Heat the oil in a large skillet over a medium heat. Cook the chorizo until browned. Add the onion and cook 2 to 3 minutes, add the chilies.  Beat the eggs until frothy and add to the Chorizo. Stir with a fork as you would scrambling eggs.  Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado. 4 servings.