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Chorizo and Spinach Scramble
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Chorizo and Spinach Scramble

Servings 1 serving
Author Brandon Matzek

Ingredients

  • 3.5 ounces about 1 red skinned potatoes, diced*
  • 1 tablespoons olive oil, plus more for drizzling
  • 1/8 teaspoon cumin seeds, ground cumin will also work here, just use a little less
  • 1/8 teaspoon paprika
  • Sea salt
  • Freshly ground black pepper
  • 2 eggs
  • 1 tablespoon unsweetened almond milk
  • 2 tablespoons finely chopped onion
  • 3 ounces high-quality fresh chorizo 2 ounces (about 2 handfuls) baby spinach leaves

Fresh salsa, for serving

    Cilantro leaves, for serving (optional)

      Instructions

      • Preheat an oven to 400°F.
      • Place potatoes on parchment-lined baking sheet, then toss with a drizzle of olive oil, cumin seeds and paprika. Season well with salt and pepper. Bake until tender, but not falling apart (30 - 35 minutes), stirring occasionally.
      • During the last 10 minutes of cooking, prepare the scramble. Whisk eggs and almond milk together in a small bowl. Warm 1 tablespoon olive oil in a medium skillet over medium heat, then add onion and cook until soft, but not brown (about 2 minutes). Next, add the chorizo to the skillet, and cook, stirring to break the pork into pieces, until brown and crumbly (3 - 4 minutes). Stir in the spinach, and cook, stirring frequently, until just wilted (about 2 minutes). Finally, pour in the eggs, and cook, stirring frequently, until scrambled and just set (2 - 3 minutes). Season to taste with salt and pepper.
      • To serve, spoon potatoes into a shallow bowl, then top with chorizo scramble. Finish with a few spoonfuls of fresh salsa and a scattering of cilantro leaves.

      Notes

      *If you’d like to make this scramble for breakfast again during the week, I would recommend doubling the potato ingredients, and storing the leftover portion in the fridge. These potatoes reheat well in the microwave. The scramble is best made fresh.