Southwest Chorizo Scramble

- 113g / 4oz ground Ground chorizo
- 4 large Eggs
- 0.25 tsp ground Turmeric
- Sea salt
- Black pepper
- 60ml / 2fl oz Salsa
- 1 ripe Avocado

1. Heat a sauté pan over medium heat. Add 113g / 4oz ground chorizo and cook, breaking it up with a wooden spoon, until lightly browned and cooked through, 2 to 3 minutes.
2. Crack 4 large eggs into a mixing bowl, whisk together with 0.25 tsp ground turmeric, and lightly season with sea salt and black pepper.
3. Add the eggs to the pan and cook, scrambling with a wooden spoon, until the eggs are cooked to your preference.
4. Transfer the scramble to two plates and top with 60ml / 2fl oz salsa and 1 ripe avocado slices.