Heat a cast iron or other heavy-bottomed skillet over medium heat, then add the chorizo. Cook for 6-7 minutes, breaking the chorizo up as it cooks, until it is fully cooked through and slightly browned.
While the chorizo cooks, cut the tortillas into 1/2 inch squares, then add the avocado oil to a small pan over medium-high heat. Once hot, add half of the tortillas to the pan.
Cook the tortilla chips for about 2 minutes, then flip and cook for an additional minute. Once they are golden brown, remove them from the oil and place on a paper towel-lined plate or baking sheet. Add the remaining tortillas to the hot oil and repeat this process.
Crack the eggs into a large bowl, then add the salt and pepper. Whisk for about one minute until the eggs are fully broken up.
Turn your oven to broil.
Remove the chorizo from the skillet and drain off the excess oil, then place the butter in the skillet over medium heat.
Once the butter is melted, add the eggs. When you see that the eggs have started to cook on the bottom, begin to fold the bottom of the eggs over the top with a spatula. Continue this process for abotu 3-4 minutes until the eggs are about 3/4ths of the way cooked (starting to form but still slightly runny), then stir in the chorizo and tortilla chips.
Remove the pan from the heat (the eggs should be slightly underdone since they will continue to cook in the oven) and sprinkle the cheese over top. Place the skillet in the oven and broil for 2-3 minutes, until the cheese is browned and bubbling.
Remove the skillet from the oven and top the eggs with tomatoes, avocado, and cilantro and serve!
You can also serve this dish with salsa, pico de gallo, sour cream, or extra tortillas to make breakfast tacos!
If you aren’t cooking for a crowd, you can easily divide this recipe in half! Just reduce the cooking times slightly.