Place a skillet over medium heat and add olive oil.

Once the oil heats up, add chorizo and, using a wooden spoon break it up. Cook for 2 to 3 minutes.

Add onions and cook until they are tender.

Add bell pepper and cook for 5 more minutes until the meat is brown.

In a bowl, crack eggs. Season with salt and paprika powder. Whisk.

Add eggs to the skillet and mix well so that the eggs are scrambled.

Once done, remove the skillet from the heat and serve.