Using a small knife, cut out the center of each bread slice, leaving the crust and inside intact.

Preheat a small skillet over medium heat for 1 minute. Add the chorizo, crumble it with a spoon, and cook for 10 minutes. Remove from the skillet and set aside.

In the same skillet, add 1 teaspoon olive oil and heat for 1 minute over medium heat. Add the green and red bell peppers and sauté for 1 minute. Remove from the skillet to a small bowl. Set aside.

In another small bowl, beat the eggs with 1 tablespoon green onion, salt, and pepper. Set aside.

Add 1 teaspoon olive oil to a skillet and heat for 1 minute over medium heat. Place 2 bread crusts in the skillet and add 1 tablespoon of the pepper mixture inside each crust.

Add 1/4 cup cheese inside each crust and let it melt for 30 seconds. Add 2 tablespoons of the beaten egg over the cheese and cook for 6-7 minutes over low heat.

Add 3 tablespoons of the cooked chorizo over each piece of bread. Place the bread center you removed on top of the chorizo and press down gently.

Carefully flip the bread and toast for 1-2 minutes. Serve and garnish with the remaining green onion. Repeat with the remaining ingredients.