Egg Chorizo Filling

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.

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir chorizo until lightly browned, 3 to 4 minutes.

Add egg mixture.

As mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom.

Cook until eggs are softly set, about 2 minutes. Add salt and pepper to taste.