Skillet Breakfast Tacos with Chorizo and Sauteed Tomatoes

Ingredients

• ¼ teaspoon red pepper flakes
• 1 cup roughly chopped mushrooms
• ¼ cup shredded cheddar or mexican cheese
• 1 teaspoon butter
• 6 eggs
• 1 teaspoon olive oil
• 10 ounces Cabernet Estate Reserve Tomatoes, halved
• ¼ red onion, diced
• 1 tablespoon packed cilantro leaves
• 3 ounces chorizo, chopped
• 8 small corn or flour tortillas