Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, salsa eggs with chorizo & spinach. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Salsa Eggs with Chorizo & Spinach is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Salsa Eggs with Chorizo & Spinach is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few components. You can have salsa eggs with chorizo & spinach using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Salsa Eggs with Chorizo & Spinach:
- Make ready 1 2" piece of chorizo, sliced
- Make ready 3 cup baby spinach leaves, washed if not already
- Prepare 2 eggs, well beaten with a pinch of salt
- Make ready 2 tbsp (heaped) tomato salsa
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. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. To serve, toast the bread until crisp and golden-brown.
Instructions to make Salsa Eggs with Chorizo & Spinach:
- Heat a skillet on medium high
- Sizzle the chorizo until crispy
- Add spinach, turn down heat and wilt the spinach leaves
- When just wilted, add the eggs and mix until they are cooked
- Add the salsa and stir in
- Serve, with optional bread of your choice.
Place one slice into each of four serving plates. Season the chorizo eggs with a little of the coriander salt and freshly ground black. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork.
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