Heat a skillet over medium- high heat. When hot, add beef tallow and sauté for 5 minutes.
Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly translucent.
Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper.
Pour the eggs into the pan with the onions, peppers and chorizo.
Scramble the eggs softly until cooked.
Top with hot sauce if desired.