Eggs with Cheese, Chorizo, Peppers, Onion and Spinach

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This is the kind of thing that I imagine eating around a campfire, cooked in an iron skillet with a bunch of cowboys after a particularly grueling round up. You don’t?  Just me then? Well, ok.

I have mentioned before that we love a good Breakfast for Dinner every once in a while and this one was so good, and so stick to your ribs, with lots of great flavors and some serious nutrients in there. Vitamin C, Iron, Protein, Omega 3s, and Pork. Oh wait.  Pork isn’t a nutrient… But it’s so good.

Here’s how we got our pig on with breakfast for dinner:

• 3 onions sliced
• olive oil
• 2  bunches of spinach
• 1 orange pepper, seeded and chopped
• 8 eggs
• a little bit of liquid for the eggs – you could use water, milk, 1/2 and 1/2, even cream.  I splurged and used cream, it’s just a splash.
• 2 packages Goya chorizo diced (you can use whatever you like – I like the dried, spicy sausage)
• shredded cheese (we used Publix 4 Cheese Mexican Blend)
• hot sauce (optional)

Heat a large saute pan on med/high heat.  Add olive oil and when it ribbons add the onions (nope, no garlic today – but you could if you wanted to)

Saute until the onions start to get golden and add the peppers and take a call from your husband telling you that he’ll be late.

add the chorizo and forget to take a picture of that, but saute them all together for about 10 minutes, or until the chorizo starts to get crispy.  Meanwhile, heat a large pot over med/high heat – add a little oil, add the spinach and cover to allow to steam.  You may need to add some water to get the steam going.

Crack 8 eggs in a bowl, add your liquid, and whisk with a fork. Pour into the pan, on top of the pepper, onions and chorizo and let the egg set up (start to firm up around the edges) – Add the spinach over the top

Sprinkle a handful of shredded cheese on top

and using a rubber spatula, scrape the eggs from the sides of the pan, into the middle, on all sides, making sure to scrape all the way to the middle.  Continue to do this until the egg is cooked to your liking.  We like ours still moist and since these are local, farm fresh eggs, I don’t worry at all about cooking them all the way through – a little runny is delicious!

Divide onto four plates, hit with some hot sauce if you like and enjoy!

So filling. So yummy. Smoky, spicy, every so slightly greasy, crisp, caramelized.  Just yum.

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