Spinach, Egg & Chorizo Skillet

This spinach, egg and chorizo skillet is ideal if you’re looking for a protein packed breakfast or brunch dish – the vitamins and minerals from the ingredients are perfect for recovery if you’re about to, or have just worked out, too.
Serves 2
Total Time
30 Minutes
4 medium British Lion eggs
1 tbsp of olive oil
50g of chorizo, sliced
2 leeks, trimmed and sliced into rounds
100g of cherry tomatoes, halved
100g of baby spinach
1/2 tsp of chilli flakes
2 spring onions, sliced
Step 1

Heat the olive oil in a large frying pan over a medium heat. Add the chorizo and cook for around 5 minutes, until crisp. Remove from the pan using a slotted spoon. Set aside.

Step 2

Add the leeks and cook for 10-15 minutes, until softened. Then add the tomatoes and spinach to the pan and leave to wilt for 1 minute.

Step 3

Make 4 indents into the spinach mixture and crack a British Lion egg into each one. Cook for around 5-7 minutes, until the eggs are set, covering the pan towards the end to help the eggs cook.

Step 4

Once cooked, add the chorizo back to the pan, season the eggs and sprinkle over the chilli flakes and spring onions.

Recipe courtesy of British Lion Eggs and Tom Daley.

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