Spice up your Sunday brunch with this colourful scrambled eggs upgrade. For even more flavour, pair it with my delicious olive and rosemary bread.
Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
1 tsp olive oil
1 shallot, finely sliced
120g chorizo, sliced and halved
2 cups of baby spinach
4 eggs, lightly whisked
Instructions
Heat the oil in a frying pan on medium heat. Add the chorizo and cook for a few minutes, until it turns golden on both sides.
Add the spinach and stir until it wilts.
Add the eggs to the pan and a tiny sprinkle of salt.
Stir the mixture around until the eggs are cooked to your liking. This should only take a few minutes.
Remove from the heat and serve on toast.
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