Let's cook.
Heat a large non-stick skillet over medium heat. Add the diced chorizo and cook for 3-5 minutes, stirring occasionally, until browned and crispy. Remove the chorizo from the skillet with a slotted spoon, leaving the rendered fat in the pan.
Add the diced yellow onion and red bell pepper to the skillet with the chorizo fat. Sauté over medium heat for 3-4 minutes, until softened.
While the vegetables cook, whisk together the eggs, milk, smoked paprika, salt, and black pepper in a medium bowl until well combined.
Pour the egg mixture into the skillet with the softened vegetables. Let the eggs set for about 30 seconds without stirring.
Gently push the cooked egg from the edges towards the center of the skillet with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and gently stirring for 2-3 minutes, until the eggs are mostly set but still slightly moist.
Return the cooked chorizo to the skillet and gently fold it into the scrambled eggs. Cook for another 30 seconds to heat through.
Serve immediately, garnished with fresh chopped parsley.
Save this recipe so you can find it again.