Serves 2-4

3/4 Lb bulk chorizo
Vegetable oil as needed
1 small onion, chopped
1 tablespoon butter
3 eggs
1 T water
Salt to taste
Salted tortilla chips
6-8 oz. mild cheddar cheese
Santa Barbara mild, medium or hot salsa

Preheat the oven to 350 F.

In a skillet, sauté the chorizo over medium heat. Remove the chorizo from the skillet with a slotted spoon and drain it. Add a little oil to the skillet if the chorizo drippings don’t lightly cover the surface. Reduce the heat to medium-low and add the onion. Sauté the onion for about 10 minutes, until soft. Reserve the onion.

Place the butter in a shallow, medium baking dish and melt in the oven.

In a bowl, whisk the eggs with the chorizo, water and salt. Remove the baking dish from the oven and pour the eggs into a warm dish. Top the eggs with enough chips to make a single dense layer. Scatter the onions and cheese over the chips. Bake for 5-8 minutes, or until the eggs are set lightly and the cheese is melted. Top with your favorite Santa Barbara Salsa and serve immediately.