Chorizo Egg Scramble

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

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Shakshouka

Chorizo Egg Scramble

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.

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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