Total Time:  40-50 minutes

• 1 – 1.5 lb chorizo (I buy the links and remove the casings)
• 2 bell peppers
• 1 onion
• 1 large white potato
• 1 medium sweet potato
• 2 handfuls of baby spinach chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp oregano
• 1/4 tsp turmeric
• dash of cayenne
• 4 eggs

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What to do:

• Dice your veggies into small bite size pieces and chop up your spinach
  • I peeled my potatoes first but you can leave the skin on if you prefer
• Remove the chorizo from the casings and ground up the meat in a large skillet over medium high heat
• Once cooked almost all the way through, remove the meat with a slotted spoon leaving behind the rendered chorizo fat and set the meat aside
  • If you need more fat – add some avocado oil or olive oil
• Add in your veggies and spices and saute until the white potatoes can be stabbed with a fork – about 10-15 minutes
• Add back in your chorizo and mix up
• Add in your chopped baby spinach and mix up until the spinach is welted – about 1 minute
• Using the back your spatula, make 4 divots in the chorizo/potato mix and add in your eggs
• Cover and cook on medium high for 4-5 minutes for runny eggs – longer for less runny
• Serve with your favorite hot sauce and enjoy!