Andean Chorizo and Bell Pepper Egg Scramble

Serves 4-6

1/2 tbsp. Canola oil
1 cup chorizo criollo, small dice (or substitute for Spanish chorizo)
1/2 cup yellow onion, small dice
1/3 cup green pepper, small dice
1/2 cup tomatoes, small dice
6 large eggs, beaten, seasoned with Kosher salt and freshly ground black pepper to taste

Heat a medium skillet over medium heat. Add the chorizo and saute for about 3 minutes and remove excess fat. Add the oil, the onions and bell peppers and saute 2 minutes. Add the tomatoes and saute 2 minutes. Add the seasoned eggs and cook until the eggs are scrambled and smooth, about 3-4 minutes.