For the salsa, combine 1 large diced avocado, ½ cup of diced seeded tomatoes, 1 small minced shallot, 1 minced garlic clove, and 1 minced seeded jalapeño.
Gently stir in 1 tablespoon of lime juice, ½ teaspoon of salt, ¼ teaspoon of ground cumin, and ¼ cup of chopped cilantro.
Whisk 4 large eggs with ¼ teaspoon of smoked paprika and ¼ teaspoon of salt.
Brown 225g of spicy sausage, casings removed, in a nonstick skillet over medium-high heat for 4-5 minutes, breaking it up. Lift it out, leaving the fat in the pan. Scramble the eggs in the fat over low heat until just set.
Spread about ¼ cup of the salsa over each of 4 large flour tortillas (10in / 25cm). Top with the sausage, eggs, and 1⅓ cups of shredded Monterey Jack, divided evenly, then fold in the sides and roll up tightly.
Heat a little vegetable oil in the skillet over medium heat. Cook the burritos seam side down, covered, for about 3 minutes per side, until golden.
