Heat 1 tablespoon of olive oil over medium-high heat. Cook 1 chopped Roma tomato and ½ chopped white onion for 5 minutes. Add 1 minced garlic clove and stir for 1 minute.
Remove the casing from 340g of raw Mexican pork chorizo. Add to the pan and cook for about 8 minutes, breaking it into small pieces, until it reaches 160°F / 71°C. Drain excess fat.
Whisk 6 large eggs and pour into the pan. Leave for 30 seconds, then gently stir until the eggs are set with no runny patches. Season with salt and black pepper and serve.
