Place a large skillet over medium, medium-high heat. Warm each tortilla 1 minute per side, and then stack and seal inside foil to keep warm until eggs are cooked.
When done warming the tortillas, add the oil to the skillet. When hot, add the sausage and cook until nicely coloured, about 3 to 4 minutes.
Add the eggs to the skillet and when they begin to set on the bottom, gently move a heatproof spatula across the bottom and sides of the skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
Make a row of eggs across the centre of each tortilla. Top with cheese, salsa and cilantro, if using, and serve.
Note: Dry, cured (ready to eat) chorizo sausages are available in our Deli Department showcase. Corn tortillas are available in the dairy display case. There’s no added salt or pepper in this recipe because the sausage will add those tastes.