Heat a large skillet over medium-high heat. Add the olive oil and chopped onions. Saute for about 5 minutes, until the onions have softened and become translucent.
Remove the chorizo from the casing and add to the skillet. Using your spatula, crumble it up into little pieces and saute until fully cooked through, about 8 to 10 minutes. If the chorizo is super fatty and let out a lot of grease, feel free to drain off any excess fat.
Add the beaten eggs along with a pinch of salt and pepper. Stir the eggs into the chorizo mixture and let cook for about 30 seconds. Then continue gently stirring until the eggs are just cooked through.
Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa or refried beans.
*If using Trader Joe's soy chorizo, I recommend using half the package, about 6 ounces.