This delicious chorizo egg scramble makes the perfect breakfast or brunch. It combines eggs, Spanish chorizo, baby spinach and red onion in this easy to make one-skillet meal. 

Eggs have long been one of my breakfast staples and I have shared many seriously tasty egg recipes. When I saw these chorizo scrambled eggs on Epicurious, I knew I had to give them a try.

I loved it so much, I decided to make another variation of my popular scrambled eggs.

This super chorizo and egg scramble is made in one medium sized skillet and you only need five ingredients:

• Olive oil
• Red onion
• Chorizo (use the Spanish variety)
• Baby Spinach
• Eggs

This breakfast is perfect for low carb or paleo lifestyles. However, if you are following a keto lifestyle then simply omit the red onion.

MORE EGG RECIPES

 Super Easy Spinach Scrambled Eggs

Turmeric Scrambled Eggs with Spinach

Shakshouka

Chorizo Egg Scramble

Print

This delicious chorizo egg scramble makes the perfect breakfast or brunch. It combines eggs, chorizo, baby spinach and red onion in this easy to make one-skillet meal.

Ingredients

• 1 tablespoon olive oil
• 1 small red onion, sliced
• 250 grams Spanish chorizo, sliced into smaller pieces
• 2 cups baby spinach
• 6 eggs, lightly whisked

Instructions

1. Add oil and onion to a medium sized skillet on low-moderate heat.
2. Next, add the chorizo and cook for 5-6 minutes or until the chorizo has browned.
3. Then add the spinach and stir through until wilted.
4. Next, add the eggs and a pinch of salt to the pan.
5. Using a spatula or wooden spoon, move the
   mixture to the center of the pan. Keep doing that every 30 seconds or so until the eggs are cooked. It should only take 2-3 minutes for them to cook to a beautiful soft consistency.
6. Remove from the heat and serve.

Notes

If you are following a keto lifestyle then simply omit the red onion