This delicious chorizo and eggs 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 healthy breakfast recipe 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 this meal so much, I decided to make another variation of my popular scrambled eggs.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Allergy and intolerance friendly - this recipe is suitable for people with gluten & dairy allergies & intolerances and you can also make it nut free.
Easy to Make - this egg scramble is so easy to make, which makes it an amazing breakfast option.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
WHAT IS CHORIZO
Chorizo is made from coarsely chopped pork and pork fat with spices added to it. There are a few different variations of chorizo and they differ in how they are made as well as what spices are used. There are European, American and Asian varieties. European chorizo is typically fermented, cured, and smoked and you can get Spanish and Portuguese varieties. The Portugese varieties are often spicier than the Spanish chorizo. The American versions can have other meats added as well as vegan varieties. The Asian varieties are similar to the Portuguese varieties. For this recipe, I have used Spanish chorizo, which is seasoned with garlic, smoked paprika (called pimentón) and salt.
There are only five ingredients needed to make this scramble recipe:
- Olive oil
- Red onion
- Spanish chorizo
- Baby spinach
HOW TO MAKE
This is a really easy recipe to make!
First heat a medium sized skillet on low-moderate heat. First add some oil and onion, followed by the chorizo and cook for 5-6 minutes until the chorizo has browned. Drain any excess fat that is released from cooking the chorizo.
Once browned, you stir the spinach through until wilted. Then add the eggs with a pinch of salt. 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. Then remove from the heat and serve.
TIPS & FAQS
This breakfast is perfect for low carb or paleo lifestyles. However, if you are following a keto lifestyle then simply omit the red onion.
This recipe will also work really well with Mexican chorizo. However, you don't need to pre-slice it. You will need to remove it from the casing and add to the skillet. Then you will need to crumble the chorizo with a wooden spoon as you are browning it.
Yes, this scramble will last 2-3 days in your refrigerator. To re-heat, add 1 tablespoon of water to the mixture and add to your skillet on low-medium heat and cook for approximately 5 minutes until warmed through.
Looking for other egg recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Chorizo and Eggs Scramble
- 1 tablespoon olive oil
- 1 small red onion sliced
- 9 oz Spanish chorizo sliced into smaller pieces
- 2 cups baby spinach
- 6 eggs lightly whisked
- Cook onion and chorizo. Add oil and onion to a medium sized skillet on low-moderate heat. Next, add the chorizo and cook for 5-6 minutes or until the chorizo has browned. Drain any excess fat that is released from cooking the chorizo.
- Add spinach and eggs. Then add the spinach and stir through until wilted. Next, add the eggs and a pinch of salt to the pan.
- Finish cooking. 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. Remove from the heat and serve.