
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.
Ingredients
- 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
Directions
- 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.
- Add the chorizo, green pepper and chopped fresh tomatoes. Cook, stirring occasionally until chorizo is browned, about 5 minutes.
- 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.
- Gently stir in the spinach. Make 4 wells in the spinach/sauce and break an egg into each.
- 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.

Since when is canned tomatoes paleo? butter?
Canned tomatoes are healthy as long as you select either cans that are BPA-free, or even better, ones in a glass jar. You also want to look at the ingredients list and make sure there is no added sugar or other questionable ingredients. Butter, especially ghee, is definitely ok for some folks. If you’re one of them, have at it!
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