Scrambled eggs with chorizo, caramelized onion and roasted poblano

Heat a non-stick skillet for about a minute, then add the chorizo with no oil so it sizzles right away.

Slice a medium onion.

When too little fat has rendered to cover the base of the skillet, add a little oil.

Add the onion and cook about eight minutes until soft and browned.

Roast the poblano over an open flame or under a broiler until blackened, cool, peel, remove the seed pod, rinse briefly and chop into about quarter-inch pieces; add to the chorizo and onion.

Season the eggs with about half a teaspoon of salt and beat with a fork until no streaks of white and yolk remain, not so much that they foam.

Turn the heat down to between medium and medium-low, take the pan off the fire and stir the eggs into the chorizo mixture.

Return to the low fire; let set 10 to 15 seconds, then lift the set egg from the outside into the centre with a rubber spatula; repeat slowly until coagulated but still moist and soft.

Turn the heat off just before done and let the residual heat finish the eggs; taste for salt.

Scatter cilantro leaves over the top.

Spoon the eggs into hot tortillas and top with a spoonful of tomatillo salsa.