1 tablespoon unsalted butter
1/4 cup red onions, diced
1 teaspoon chopped garlic
1/4 cup chorizo, sliced
1/4 cup cherry tomatoes, diced
2 or 3 fresh basil leaves, chiffonade (or cut into thin strips)
salt and pepper
1. In a large non-stick saute pan, over medium-high heat, add the butter and onions. Let them caramelize for about -4 minutes. Add the garlic and chorizo and cook for another 3 minutes to allow the chorizo to get a little crispy.
2. Once the chorizo is a bit crispy, remove the ingredients from the pan and set aside for later. Crack the eggs into the pan and scramble with a wooden spoon. Add a bit of salt and pepper and cook for 2 minutes or until fluffy.
3. To plate, add 1/2 of the eggs to a plate, add half of the onions and chorizo over the top. Garnish with some fresh diced tomatoes and chiffonade of basil, then serve.