Ingredients

• 3 eggs, beaten
• pinch of salt
• pinch of pepper
• pinch of paprika
• 1/2 a 12 oz tube of pork chorizo
• 2 large scallions, chopped (you can use any kind of onion here, about 1/4 cup)
• 1 large jalapeno, chopped
• 1 avocado sliced
• 1 package (4 oz) of queso fresco, cotija cheese, or any salty, crumbly Mexican cheese.
• 3 bolillos

Instructions

1. Beat 3 large eggs in a bowl using a whisk or fork. Add salt, pepper, and paprika. Set aside.
2. Heat a large skillet over medium high heat. Add chorizo and cook about 5 minutes.
3. Add jalapeno and onions and continue cooking until vegetables are softened.
4. Lower heat to medium and add eggs. Quickly mix eggs into chorizo mixture & continue cooking until eggs are cooked through.
5. Using your hands or a serrated knife, cut a opening in the center of the side of the bolillo. Using your hands make a "pocket" inside the roll so you can "stuff" the bolillo. (see photo above)
6. Line the inside of the bolillo with avocado and cheese, pressing them into the sides of the pocket leaving room for the filling.
7. Spoon in the chorizo/egg mixture and don't be stingy! Fill 'er up!
8. Add salsa, more cheese, or any topping of your choice.
9. Eat it already!!