Heat the oil in a large heavy skillet, over a medium heat. (If using a non-stick pan you can omit the oil or reduce it to a couple of teaspoons.). Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
Serrano chiles are very hot so you may prefer to use jalapeno chiles.
Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs. Fold the cilantro in just before the eggs set.
Serve with flour tortillas, fresh salsa, and mashed avocado.
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