See Also: Spicy Spanish tapas-style scrambled eggs with chorizo and spinach, served with sangria(recipes)
Scrambled eggs served in their shells and topped with truffle(recipes)
Spicy scrambled eggs(recipes)
Spicy Scrambled Eggs with Tomatoes & Peppers(recipes)
Scrambled Eggs & Sausage(recipes)
Indian scrambled eggs(recipes)
Scrambled Eggs with Tamales(recipes)
Scrambled Eggs with Smoked Salmon and Brioche(recipes)
Scrambled free-range Cornish duck eggs with smoked eel(recipes)
Eggs en cocotte, with chopped mushrooms, thyme and gruyere served with a herb salad and lemon dressing(recipes)

Spicy Spanish tapas-style scrambled eggs with chorizo and spinach, served with sangria (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



350g/12oz spinach leaves2 tbsp olive oil5 medium free-range eggs sea salt and freshly ground black pepper1 tbsp roughly chopped parsley½ tsp Spanish paprika75g/2½oz fresh or dried chorizo, sliced 1 garlic clove, finely slicedtoasted ciabatta slices, to serveFor the sangria, to servered wineorange juicelemonadeicefresh mintsliced fruit such as oranges and lemons



Method



1. Wash the spinach leaves and and steam in a covered pan for 2-3 minutes or until just wilted.2. Drain well, lightly squeeze dry, and toss with a one tablespoon of olive oil, sea salt and freshly ground black pepper. 3. Break the eggs into a bowl. Add sea salt, freshly ground black pepper, parsley and paprika and whisk together.4. Heat the second tablespoon of olive oil in a non-stick frying pan and fry the chorizo briefly until crispy.5. Add the garlic and fry for a minute or two then add the cooked spinach and toss well. 6. Pour the egg mixture into the pan with the chorizo and spinach, stirring gently over medium heat, resting the eggs for a

few seconds at a time to allow them to form curds. 7. Remove from the heat while still a little runny, and serve on the toasted ciabatta.8. To make the sangria, mix all the ingredients together in a large jug according to taste and desired strength. Pour into glasses, garnish with mint sprigs and fruit and serve with the scrambled eggs.