Eggs With Chorizo And Spinach

Chorizo is more commonly used in Spanish cooking.  Johnny Prosciutto makes a lovely lean, ready to eat Salumi Toscano Chorizo.  Today my Eggs With Chorizo And Spinach are a replica of something I ate in Spain.  I tried the recipe a few times and it is best when all the ingredients cook separately and then come together like in Chinese cooking.  I hope you like this and shop @johnnyprosciutto for this quality sausage. 

Chorizo VS Itaian Sausage

Italian sausage usually consists of pork and seasoned with fennel.  Chorizo includes some type of chilli peppers and is normally fermented, cured and smoked.  Found largely in Spanish cooking and famous for its spicy flavour, Chorizo is a breakfast food in Spain.

For another great egg recipe check out https://recipesatmytable.com/stuffed-polpette-with-eggs/

Ingredients For Eggs With Chorizo And spinach

• 4 eggs
• Salt and pepper
• 1/4 tsp paprika
• 1 large onion diced
• 3 tbsp olive oil divided( more for drizzling)
• 2 small Italian buns cubed
• 1/2 tsp red pepper flakes(optional)
• 1 clove garlic thinly sliced
• 2 cups spinach or kale
• 2 tbsp tomato paste

Process

Whisk the eggs with some salt and pepper and set aside.Cut up the chorizo in slices and put into a dry pan over medium/high heat.  Cook until browned and then remove to a plate.

Put in 1 tbsp of olive oil into pan and brown your sliced bread making croutons.  When golden remove to a plate.

Place 1 tbsp of olive oil into the pan and add in your onion.  Salt and pepper lightly and add in the paprika.  Cook for about 5 minutes.  Now go in with the tomato paste and toast.  Follow with the spinach.  When the spinach wilts, remove to a plate.

Take the remaining tbsp of olive oil and place in pan and scramble the eggs just until soft.  Take the pan off the heat Now add everything that was set aside back into the pan. 

Everything in the pan looks comforting. Drizzle with a little more olive oil and serve.  

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Eggs With Chorizo And Spinach

Author Renata Solski

Ingredients

• * 4 eggs
• * Salt and pepper
• * 1/4 tsp paprika
• * 1 large onion diced
• * 3 tbsp olive oil divided more for drizzling
• * 2 small Italian buns cubed
• * 1/2 tsp red pepper flakes optional
• * 1 clove garlic thinly sliced
• * 2 cups spinach or kale
• * 2 tbsp tomato

Instructions

1. Whisk the eggs with some salt and pepper and set aside.
2. Cut up the chorizo in slices and put into a dry pan over medium/high heat. Cook until browned and then remove to a plate.
3. Put in 1 tbsp of olive oil into pan and brown your sliced bread making croutons. When golden remove to a plate.
4. Place 1 tbsp of olive oil into the pan and add in your onion. Salt and pepper lightly and add in the paprika. Cook for about 5 minutes. Now go in with the tomato paste and toast. Follow with the spinach. When the spinach wilts, remove to a plate.
5. Take the remaining tbsp of olive oil and place in pan and scramble the eggs just until soft. Take the pan off the heat Now add everything that was set aside back into the pan.
6. Drizzle with a little more olive oil and serve.