12oz spinach leaves
2 tbsp olive oil
5 medium eggs
sea salt and freshly ground black pepper
1 tbsp roughly chopped parsley
1/2 tsp Spanish paprika
2 1/2 oz fresh or dried chorizo, sliced
1 garlic clove, finely sliced
toasted ciabatta slices, to serve
Wash the spinach leaves and and steam in a covered pan for 2-3 minutes or until just wilted.
Drain well, lightly squeeze dry, and toss with a one tablespoon of olive oil, sea salt and freshly ground black pepper.
Break the eggs into a bowl. Add sea salt, freshly ground black pepper, parsley and paprika and whisk together.
Heat the second tablespoon of olive oil in a non-stick frying pan and fry the chorizo briefly until crispy.
Add the garlic and fry for a minute or two then add the cooked spinach and toss well.
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.
Remove from the heat while still a little runny, and serve on the toasted ciabatta.
2 tbsp olive oil
5 medium eggs
sea salt and freshly ground black pepper
1 tbsp roughly chopped parsley
1/2 tsp Spanish paprika
2 1/2 oz fresh or dried chorizo, sliced
1 garlic clove, finely sliced
toasted ciabatta slices, to serve
Wash the spinach leaves and and steam in a covered pan for 2-3 minutes or until just wilted.
Drain well, lightly squeeze dry, and toss with a one tablespoon of olive oil, sea salt and freshly ground black pepper.
Break the eggs into a bowl. Add sea salt, freshly ground black pepper, parsley and paprika and whisk together.
Heat the second tablespoon of olive oil in a non-stick frying pan and fry the chorizo briefly until crispy.
Add the garlic and fry for a minute or two then add the cooked spinach and toss well.
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.
Remove from the heat while still a little runny, and serve on the toasted ciabatta.