In a medium cast iron skillet, melt a small amount of butter until completely covered.

On one side of the cast iron skillet, crack two large eggs and season with salt and pepper, to taste.

On the opposite side of the skillet, add the beef chorizo, cover the skillet and let cook for a few minutes.

Uncover the skillet, and add freshly grated parmesan cheese on top of the beef chorizo meat.

Separate the beef chorizo in half, and lay the taco sized flour tortillas over the beef chorizo.

Once the cheese and beef chorizo have melted together, flip the tortillas over and brown the other side of the tortilla, top the chorizo with more parmesan cheese.

Top with freshly chopped green onions, then add the soft cooked eggs on top.

Remove the egg tacos from the skillet to a plate, top with chili olive oil.

Enjoy!