In a 10-inch skillet, cook the Chorizo over medium-high heat for 5 minutes or until thoroughly cooked, stirring to break up the meat. Drain if necessary. Stir in the onion and bell peppers. Cook for 3 minutes or until the onions and peppers soften slightly; set the mixture aside. Spread the oil over the bottom of a 12-inch nonstick skillet; heat over medium heat. Add the eggs. Cook the eggs until set but still shiny, stirring occasionally. Heat the tortillas as directed on the package. For each taco, spoon about 1/4 cup of the egg in the center of each tortilla. Top with the sausage mixture, cheese and Pico de Gallo. Garnish with the sour cream.