Egg Chorizo Filling

Directions

1. 1
   Egg-chorizo filling. Chop 1/3 pound cooked or smoked chorizo or linguisa sausage. In a bowl, beat to blend with 2 tablespoons water and 1/4 teaspoon salt.
2. 2
   In a 10- to 12-inch nonstick frying pan over medium-high heat, stir chorizo until lightly browned, 3 to 4 minutes.
3. 3
   Add egg mixture.
4. 4
   As mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom.
5. 5
   Cook until eggs are softly set, about 2 minutes. Add salt and pepper to taste.