Recipe: Perfect Salsa Eggs with Chorizo & Spinach

Delicious, fresh and tasty.

Salsa Eggs with Chorizo & Spinach. I like Chorizo and Eggs best when it's topped with a fiery Salsa Verde. Plus you can use all the leftovers to make breakfast burritos! For grumpy mornings you can certainly make Chorizo and Eggs with just the two ingredients: simply cook the chorizo and combine it with some scrambled eggs.

Salsa Eggs with Chorizo & Spinach Scrambled eggs in salsa is a delicious combination that's perfect for breakfast or brunch. It is made with very few ingredients, and the best part is that you can use any other salsa, like green salsa, roasted salsa, pasilla or a homemade How to make Scrambled eggs with salsa Just a few ingredients jazz up a basic omelet and make it delish! —Taste of Home Test Kitchen. You can have Salsa Eggs with Chorizo & Spinach using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salsa Eggs with Chorizo & Spinach

  1. You need 1 of 2" piece of chorizo, sliced.
  2. Prepare 3 cup of baby spinach leaves, washed if not already.
  3. Prepare 2 of eggs, well beaten with a pinch of salt.
  4. You need 2 tbsp of (heaped) tomato salsa.

When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. First off. you CAN'T say "three sausage links" as chorizo links come in different sizes. Think seriously over-the-top huevos rancheros—fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. A different way to make eggs interesting and delicious again with a little southwestern influence.

Salsa Eggs with Chorizo & Spinach instructions

  1. Heat a skillet on medium high.
  2. Sizzle the chorizo until crispy.
  3. Add spinach, turn down heat and wilt the spinach leaves.
  4. When just wilted, add the eggs and mix until they are cooked.
  5. Add the salsa and stir in.
  6. Serve, with optional bread of your choice..

Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A few years ago, if anyone had asked me if I prefer sweet or savory for breakfast I would have hands down said sweet. It's really easy if you cook the sausage ahead of time and portion it in the fridge, and tastes amazing when topped with some Salsa Verde. To serve, toast the bread until crisp and golden-brown. Place one slice into each of four serving plates.