Rustle up this Turkish-inspired breakfast dish, made with chunks of crispy chorizo, sweet baby spinach and perfectly runny eggs. Adding red chilli and a pinch of smoked paprika brings a gorgeous warmth to this easy, one-pan brunch recipe.
- In a pan, dry-fry the chorizo until crisp. Set aside until needed.
- Heat the oil in the same pan. Add the onion and fry, over a low heat, for 5 minutes, until softened. Stir in the garlic and spices and cook for a further 2 minutes.
- Stir in the greens and season. Cover and cook for 1 minute, then uncover and continue cooking for 3 minutes more. Fold through the spinach until just wilted.
- Pour in the cream and lemon juice. Make
2 hollows in the mixture and crack an egg into each. Scatter over the chorizo, feta, dill, chilli and paprika. Cook gently for 8 minutes, or until the whites have set.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.