Spanish Scrambled Eggs with Chorizo and Spinach Recipe
These scrambled eggs are a breakfast in the style of Spanish bars, where in the morning people often order something more substantial than just a croissant with their coffee. Spicy chorizo, delicate spinach and creamy eggs create a combination that can easily replace a light lunch. It’s a bit like an English breakfast, but made in one pan and with a Spanish character.
This one-pan dish brings the atmosphere of a Spanish bar breakfast to your kitchen: aromatic chorizo, fresh spinach and creamy eggs create a rich, satisfying meal that’s quick enough for a weekday morning but special enough for a lazy weekend brunch.
Chef's tips
Use good-quality chorizo, as its flavor will define the whole dish. Don’t rush the onions – letting them soften properly adds sweetness that balances the spice of the sausage. Take the eggs off the heat while they’re still slightly runny; they’ll finish cooking in the pan and stay creamy instead of turning rubbery.
How to serve
Serve directly from the pan placed in the center of the table, with plenty of crusty bread to soak up the chorizo juices. Add a simple side of sliced tomatoes with a drizzle of olive oil and a pinch of salt, or a small green salad with a lemony dressing.
Ingredients
- egg - 4 pieces
- chorizo sliced into half-moons - 80 g
- fresh spinach washed leaves, larger ones torn into smaller pieces - 80 g
- onion finely chopped - 0.5 pieces
- olive oil for frying - 1 tablespoon
- milk optional, for creamier scrambled eggs - 2 tablespoons
- salt to taste, carefully, chorizo is salty
- black pepper to taste
- bread for serving, e.g. country bread or baguette - 4 slices
Preparation
- Heat the olive oil in a pan over medium heat. Add the onion and cook for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the chorizo and fry for another 3–4 minutes, until some of the fat renders out and the sausage is lightly browned.
- Add the spinach to the pan. Cook for 1–2 minutes, stirring, until the leaves wilt and reduce in volume.
- In a bowl, whisk the eggs with the milk (if using), add a pinch of salt and pepper. Pour the egg mixture into the pan.
- Cook the scrambled eggs over medium-low heat for 3–4 minutes, gently stirring from the edges toward the center, until the eggs are set but still slightly moist and creamy. Remove the pan from the heat before the eggs dry out completely – they will continue to cook in the residual heat of the pan.
- Meanwhile, toast the bread slices in a dry pan or toaster until lightly crisp.
- Serve the scrambled eggs immediately, hot, with slices of bread for dipping into the chorizo juices.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień i podgrzej krótko na patelni na małym ogniu, dodając odrobinę mleka lub wody, aby nie była sucha.
