Heat olive oil in a nonstick skillet over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another 30 seconds.

Add the chorizo to the pan. Break it up with a spatula and cook until browned and fully cooked, about 5-10 minutes. Drain extra fat if needed.

Whisk the eggs with salt and pepper. Pour eggs into the skillet and gently scramble with the chorizo mixture until the eggs are cooked through.

Transfer the mixture to plates and serve hot. Garnish with cilantro. Enjoy on its own or pair with a side of warm tortillas or toast.