Crack the eggs into a small mixing bowl. I normally do three eggs and two egg whites, but that call is up to you. Add the paprika, salt, and pepper tot he eggs. Whisk to combine.

Heat 1 tablespoon of butter in a small skillet. Add the chorizo. Cook over a medium/high flame. Use a wooden spoon or rubber spatula to break the meat into small chunks. Once the meat is browned, reduce heat to low.

Pour eggs into the skillet. Gently mix while the eggs cook to make sure the chorizo sticks into the scrambled eggs.

When the eggs are just about cooked through but still a little runny, add in 1/4 cup shredded cheddar. Mix to combine. Remove from heat and cover with lid.

Butter each side of the bread. Sprinkle a little chili powder on top of the butter. Place the slices on a baking sheet and set under the broiler for a minute or two to toast. Flip and toast the other side for the same time until golden.

Add the eggs to two of the slices. Top with remaining cheese. Place back under the broiler until melted. Cover with other slice of bread. Serve with chopped cilantro and hot sauce.