Wash and finely chop 2 green onions. Save about 1 Tablespoon of the green parts as a garnish, if you wish.

Wash and quarter the cherry tomatoes.

And that's it!

Heat a large skillet on high heat.

Once the skillet is hot, add 1 Tablespoons of olive oil.

Remove the sausage filling from the casing, discard the casing and add the sausage meat to the hot skillet.

Lower the heat to medium and stir and cook until almost completely cooked through or until browned.

Next, add the finely chopped green onion, quartered cherry tomatoes and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Stir and cook for 3-4 minutes then give the mixture a taste and adjust seasoning if needed.

Scoop the chorizo mixture out of the skillet and into a bowl then set aside.

No need to clean the skillet as it will be used to make the scrambled eggs next.

Crack 3 large eggs into a bowl and whisk well using a fork or whisk.

Heat the skillet back up to medium heat and add 1 Tablespoon of olive oil.

Add the whisked eggs to the skillet, lower the heat to low and scramble for a couple of minutes.

Season the eggs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Continue to scramble until fully cooked then cover the skillet with a lid and set aside.

Heat up a second, dry skillet on high heat.

Once the skillet is hot, add as many tortillas as you fit into your skillet and allow them to get slightly charred on each side. About 2-3 minutes on each side.

Flip with tongs.

Add some of the chorizo filling to the middle of the tortillas then add some of the scrambled eggs.

Garnish with some fresh cilantro, finely chopped green onion, a bit more sea salt and a bit of salsa.