Directions

1. In a medium frying pan, combine chorizo and chopped onion over medium-high heat. Add 1/4 teaspoon turmeric, garlic powder, paprika, salt, and pepper. Cook until chorizo is browned and crumbled and the onions are translucent about 5 minutes. Remove from the pan without draining fat.

2. In a mixing bowl, scramble eggs with remaining turmeric and season with a little salt and pepper depending on preference. Turn the heat back on to medium-low and gently scramble eggs. When the eggs are no longer runny but not dry, lower heat to low, add in the chorizo mixture and stir until eggs are completely cooked, then remove from heat.

3. Serve warm, or store in the fridge for up to 3 days.