A delicious breakfast bake with chorizo, spinach, tomatoes and eggs along with a few spices to wake you up in the morning. This dish is perfect for a lazy weekend breakfast or brunch.


  • 1 TBSP coconut oil
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 5 oz chorizo, casings removed, crumbled
  • 1 green bell pepper, seeds and ribs removed, chopped
  • 3 medium tomatoes, chopped
  • 2 – 14 oz cans diced tomatoes
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 cup baby spinach
  • 4 eggs
  • Sea salt and freshly ground pepper to taste
  • 3 TBSP chopped fresh parsley


  1. In a large skillet over medium heat, melt the coconut oil. Add the onions and sauté 3-4 minutes until softened. Add garlic. Stir and cook an additional 1-2 minutes, or until garlic has softened.
  2. Add the chorizo, green pepper and chopped fresh tomatoes. Cook, stirring occasionally until chorizo is browned, about 5 minutes.
  3. Add the canned diced tomatoes, chili powder, cumin and paprika. Stir to combine. Bring to a boil, reduce heat to low and simmer, uncovered, stirring occasionally until the tomato sauce has reduced slightly, about 10 minutes.
  4. Gently stir in the spinach. Make 4 wells in the spinach/sauce and break an egg into each.
  5. Cover and cook 5-7 minutes or until eggs are just set and cooked to your liking. Season with salt and pepper. Remove from heat, sprinkle with chopped parsley and serve.