Eggs with Chorizo and Tomato

Ingredients

• 2 tablespoons lard or vegetable oil (see note above)
• 2 tablespoons finely chopped white onion
• 6 ounces (180 g) chorizos, skinned and roughly crumbled
• 6 ounces (180 g) tomato, unpeeled and finely chopped (about ¾ cup)
• 5 extra-large eggs, lightly beaten with salt

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Recipe Notes 

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